Traditional eggplant rollatini are stuffed with two or more cheeses and topped with even more cheese—a fat- and cholesterol-laden nightmare. This Naked version uses a mashed potato mixture instead, with nutritional yeast imparting the desired “cheesy” flavor.
Fill a large pot with water halfway full and bring to boil. Add the potatoes and cook for about 35 minutes or until soft. It’s ok if the potatoes break a bit.
In a food processor or bender, mix one cup of the filtered water with the miso. Set aside.
Slice the eggplant using a mandolin set on the thinnest setting. Place the slices in a large grilling pan and add one or two tablespoons of the water/miso liquid. Sauté the eggplant slices on both sides adding increments of the water/miso liquid as needed to avoid burning. Set the eggplant slices aside on a flat surface.
In a food processor chop onion and garlic. Add to a pan and sauté with the remaining cup of filtered water over medium heat until the onions are soft and fragrant. Transfer to a large mixing bowl and set aside.
Transfer the cooked potatoes to the mixing bowl and add the sautéed onion and garlic, rosemary, spinach, yeast, and tamari. Using a fork, potato masher, or your bare hands, break down all the ingredients and mix them all together.
Place about 3 tablespoons of the potato mixture near the end of an eggplant slice. Roll it up and pat both sides of the roll so that the mixture stays inside. Insert a bamboo stick vertically at the finishing end of the roll to help it stay together. Repeat the process with the rest of the mixture and eggplant slices.
Sprinkle with some pomegranate seeds and garnish with fresh basil leaves. Enjoy immediately.