Welcome to Salu Life!

Flavor-filled, approachable dishes aimed to keep your mind, your body and our earth, healthy. 

Eggplant Florentine Rollatini (Vegetarian)

Eggplant Florentine Rollatini (Vegetarian)

The Breakdown: 

Serving Size (4 servings)

  • Eggplant - 1 medium, sliced in 1/2 inch thin strips, length of eggplant
  • Spinach - 4 cups, chopped (1 head)
  • Portobello Mushrooms - 3/4 cup chopped
  • Nonfat Ricotta Cheese - 1/2 cup
  • Pecorino Romano - 1/4 cup
  • Pinenuts - 1/4 cup, toasted
  • Lemon - Juice of 1/2
  • Garlic - 2 cloves, chopped
  • Onion Powder - 1/8 tsp.
  • Fresh Basil - 1/3 cup, chopped
  • EVOO - 2 tbsp.
  • S&P

Serve with Salu's Tomato Sauce 


How to: 

1. Preheat oven to 425 degrees

2. Slice the very top and both of the eggplant off, allowing eggplant to stand upright to slice

3. Carefully slice the eggplant into 1/2 inch strips and place on large, nonstick tray

4. Sprinkle with salt and pepper and drizzle lightly with EVOO

5. Once oven has reached 425 degrees, place tray in oven for 20 minutes or until softened

6. While eggplant is in the oven, place the pine nuts in a sauté pan over medium-low heat

7. Continue to toss the pine nuts, making sure note to brown. Once fragrant, remove from heat

8. Once pine nuts are set aside, add 2 tbsp. of EVOO to same sauté pan and add mushrooms

9. Sprinkle with salt, pepper and onion powder. Continue to toss mushrooms until begin to soften

10. Add spinach to the pan with the mushrooms and mix

11. Once spinach has softened, add the mushrooms and spinach to a medium bowl with pine nuts

12. Add ricotta cheese, pecorino Romano, basil and and lemon juice and mix well

13. Set a deep, oven-safe dish aside

14. Take the roasted eggplant one-by-one and scoop the mixture into each strip

15. Roll the eggplant tightly like a wheel and place into the deep dish

16. Top with tomato sauce and place back in oven at 425 for 10 minutes

17. Remove from oven and enjoy!



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