Isa Chandra Moskowitz, chef and owner of Modern Love in New York City, shared this recipe for a vegetarian braciola, where jammy, umami-laden planks of tamari-roasted eggplant encase a filling of lentils, walnuts, and spinach. The whole thing is served in a pool of marinara with islands of vegan ricotta. While the eggplant roasts meltingly tender, the filling retains a meaty and satisfying bite.
Recipe Summary test
Filling can be stored in an airtight container in refrigerator up to 2 days; let come to room temperature before using. Braciola can be assembled 1 day ahead; cover tightly with plastic wrap, and store in the refrigerator. Let come to room temperature before baking.
Brambly, dark-berried, Cal-Ital red: Ferrari-Carano Siena