So everyone loves sushi right??  Well, vegetarians, not so much. . . But I have solved that!  I used all my favorite vegetables to create Italian Vegetable Sushi!  I even serve it with my Italian version of soy sauce, which is not a soy sauce at all.  It’s so easy and so healthy and your guests will have never seen anything like it!

What you’ll need for Leslie’s Vegetarian Italian Sushi:

1 eggplant, sliced very thinly lengthwise, grilled and patted dry
1 red bell pepper, roasted, de-seeded, quartered and patted dry
2 handfuls of fresh spinach
3-4 fresh basil leaves
a couple pinched parmesan cheese
1/2 cup to 3/4 cup ricotta cheese, drained

For the dipping sauce:
1 Tbsp. balsamic vinegar
2 Tbsp. olive oil
a pinch of salt
a pinch of sugar

What you’ll do:
After prepping the eggplant and pepper make sure you pat them dry.  It’s very important or they won’t stick together properly.  Lay a sheet of plastic wrap on the counter.  Place your grilled cooled eggplant in a long row:

Make sure you lay your eggplant wide enough, it’s better to be too wide.

Arrange the spinach and basil over the eggplant:

Next, place the peppers and the Parmesan:

When placing the ricotta, do one line right down the middle:

Now for the wrapping.  Lift the bottom and fold it upwards and use your fingers to form the round tube:

Careful, not to let any of the cheese fall to the outside.

After you’ve got your tightly wrapped tube, refrigerate for at least an hour.  This can be done a day ahead.  When ready, carefully remove the plastic wrap and slice in 1 1/2 slices.
For the dipping sauce, simply whisk the ingredients together!
You can serve these however you like, but I love the idea of serving then like sushi with chopsticks and the sauce in a soy sauce bowl.

Enjoy!

XOXO,

Leslie