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Vegan Grilled Eggplant Rollatini

"A healthy vegan summertime version of the the traditional Italian dish."

Ingredients :

1 1/2 pounds eggplant, cut into 1/8-inch thick slices
1 tablespoon olive oil, or more to taste
1 pinch smoked salt, or to taste
1 pinch garlic powder, or to taste
1 bunch watercress, chopped
2 (15 ounce) cans white beans, drained
3 cups cooked quinoa
12 leaves fresh basil

Instructions :

Prep : 30M	Cook : 6M	Ready in : 38M

Preheat grill for medium heat.
Lay eggplant slices on a grill topper. Brush with olive oil. Season with smoked salt and garlic powder. Grill until browned, about 5 minutes.
Place watercress in a microwave-safe bowl. Heat in the microwave until wilted, about 3 minutes.
Mash white beans in a large bowl. Mix in quinoa. Place a dollop of the mixture in the middle of each eggplant slice. Fold in ends to create 12 parcels.
Top each eggplant parcel with a basil leaf. Divide watercress among parcels.