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    You are in: Home / Recipes / Vegan Eggplant Rollatini Recipe
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    Vegan Eggplant Rollatini

    Vegan Eggplant Rollatini. Photo by Rita~

    1/1 Photo of Vegan Eggplant Rollatini

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    35 mins

    45 mins

    Sharon123's Note:

    With some great ingredient inspiration from the Raiders of the Lost Pantry contest, I came up with this idea. You won't even miss the meat. Try it, you may be surprised.

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    Units: US | Metric

    Tomato sauce


    1. 1
      Place eggplant slices onto baking sheets and sprinkle well with sea salt or kosher salt. Let sit for 30 minutes; this will decrease the bitterness and removes excess moisture.
    2. 2
      Pat the slices dry, and spray them or brush them lightly with olive oil.
    3. 3
      Make the tomato sauce:.
    4. 4
      Heat the olive oil in a saucepan and saute the garlic till fragrant. Add the diced tomatoes, paste, honey, lime juice, and heat thoroughly. Toss in basil at the end, and remove from heat.
    5. 5
      Heat oven to 400 degrees Farenheit. Roast eggplant till browning (about 20-30 min) flipping slices halfway through.
    6. 6
      While eggplant cooks, place the tofu in a bowl and crumble it with your hands. Add the nutritional yeast, salt, pepper, garlic, basil, oregano, and spinach. Add in chopped olives. Mix it well with your hands, crumbling through fingers till it resembles a bowl of ricotta cheese.
    7. 7
      When eggplant is done cooking and cooled some, transfer slices to a cutting board and add about 3 tbsp of the ricotta mixture to the end of one side. Roll up from that side, and place seam down in a baking dish until you’ve finished rolling up all of the slices.
    8. 8
      Reduce oven to 350 degrees. Cover the eggplant rolls with the tomato sauce, and bake, uncovered, for about 20-25 minutes, or until hot. Serve and enjoy!

    Ratings & Reviews:

    • on June 24, 2013


      I'm always looking for ways to use tofu, but this recipe needed something. We added red pepper flakes for a little kick. Also, added fresh chiffonade of basil before serving. Good luck in the contest, chef.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 21, 2013


      It was nice to see a vegan recipe here. But I must say this is not vegan being it does have honey in it,! My DH is trying not to eat cheese (Hes a big cheese lover) as for the nutritional yeast I found it a bit much but maybe next year I may love it. I am a bit new to it. I did salt the eggplant which I never do and then rinsed and dried. But found it even more bitter. Go figure. I did coat the baking dish with some of the sauce so the eggplant wouldn't stick. I also think the filling could have been cut back to 1 tablespoon. As for the sauce using an immersion blender for a smoother sauce would have been nice. I'm sorry we didn't enjoy this as I wished we would have. Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vegan Eggplant Rollatini

    Serving Size: 1 (315 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 266.7
    Calories from Fat 102
    Total Fat 11.4 g
    Saturated Fat 1.9 g
    Cholesterol 0.0 mg
    Sodium 396.3 mg
    Total Carbohydrate 30.2 g
    Dietary Fiber 16.6 g
    Sugars 9.9 g
    Protein 20.5 g

    The following items or measurements are not included:

    diced fire-roasted tomatoes

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