Eggplant Rollatini
Deliciously stuffed and rolled eggplant slices filled with a creamy vegan ricotta and smothered in marinara sauce, our Eggplant Rollatini is a perfect comforting dinner option.
Discover a delightful twist on traditional Italian cuisine with this Eggplant Rollatini recipe from vegancooking.recipes.
Packed with flavor and nutrients, this dish uses whole-food, plant-based ingredients to create a rich and satisfying meal.
Impress your family and friends with these elegant and easy-to-make rollatini, perfect for any dinner occasion.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Use fresh spinach for the best flavor and texture, but if you have frozen spinach, make sure to thaw and drain it completely before using. You can substitute cashews with sunflower seeds for a nut-free option.
Tips & Notes
- •For extra flavor, add chopped fresh basil or oregano to the cashew filling.
- •If you prefer a smokier flavor, grill the eggplant slices instead of roasting.
Recipe Variations
- •Substitute the spinach with sautéed mushrooms or zucchini for a different filling.
- •Add a layer of vegan cheese on top before baking for a cheesy crust.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the rollatini and store them in the fridge for up to 2 days before baking them.
What can I serve with Eggplant Rollatini?
This dish pairs wonderfully with a side salad, garlic bread, or steamed vegetables.
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Deliciously stuffed and rolled eggplant slices filled with a creamy vegan ricotta and smothered in marinara sauce, our Eggplant Rollatini is a perfect comforting dinner option.
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Prepare the eggplant slices by brushing both sides with olive oil, then sprinkle with salt and pepper. Place them on a baking sheet and roast in the oven for 20 minutes, flipping halfway through.
- 3
While the eggplant is roasting, drain the soaked cashews and place them in a blender or food processor. Add nutritional yeast, lemon juice, garlic powder, salt, and black pepper. Blend until smooth and creamy.
- 4
In a mixing bowl, combine the creamy cashew mixture with the spinach. Stir until well combined.
- 5
Once the eggplant is done roasting, remove it from the oven and let it cool slightly. Spread about 2 tablespoons of the spinach-cashew mixture onto one end of each eggplant slice and roll it up tightly.
- 6
Spread 1 cup of marinara sauce on the bottom of a baking dish. Place the rolled eggplants seam-side down in the baking dish.
- 7
Pour the remaining marinara sauce over the top of the rolled eggplants.
- 8
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until heated through.
- 9
Remove from the oven and let cool for a few minutes before serving. Enjoy your Eggplant Rollatini!
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