search saves

Vegan Eggplant Rollatini

Vegan Eggplant Rollatini created by Rita1652

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.

Ready In:
1hr 20mins
Serves:
Units:

ingredients

directions

  • 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.
  • Pat the slices dry, and spray them or brush them lightly with olive oil.
  • Make the tomato sauce:

  • 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.
  • Heat oven to 400 degrees Farenheit. Roast eggplant till browning (about 20-30 min) flipping slices halfway through.
  • 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.
  • 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.
  • 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!
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Sharon123
Contributor
@Sharon123
Contributor
"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."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Rita1652
    Vegan Eggplant Rollatini Created by Rita1652
    Reply
  2. pamela t.
    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.
    Reply
  3. Rita1652
    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.
    Reply
  4. Sharon123
    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.
Advertisement