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Sunday Night Dinner: Vegan Eggplant Rollatini


I’ve been wanting to make this for a while and I finally got the chance last night. The finished product – a healthy version of your traditional eggplant rollatini – was fantastic.

The finished product was served over spaghetti, with sauteed green beans & vegan garlic bread, courtesy of @bakara.

Homemade Marinara Sauce:

1 yellow onion, finely diced

3 cloves garlic, minced

1 28oz can crushed tomatoes

1/2 tsp salt & pepper

1 dried bay leaf

handful fresh basil leaves

1/4 c EVOO

Heat EVOO in deep pot. Once hot & bubbly, add the onion & garlic and saute til soft, about 10 minutes. Add in the tomatoes, salt, pepper, bay leaf, & basil leaves. Simmer, uncovered, until the sauce reduces; about one hour. Remove bay leaf before serving.

Tofu Ricotta: used the version from Veganomicon, recipe can be found here.

To assemble the rollatini:

Slice the ends off two medium eggplants. Lengthwise, slice the eggplants into 1/8-1/4 inch strips. Lay the eggplant slices flat on paper towel and lightly salt both sides. Allow to sit/dry for 10-15 minutes

Next, heat about 1-2 tsp of EVOO in a pan and proceed to grill all of the eggplant pieces so that they are slightly browned and soft. After cooking, set aside to cook for a few minutes.

Once all eggplant is cooked, coat the bottom of your baking dish with about 1 cup of sauce. Then spoon 1-2 tbsp of tofu ricotta onto the end of a cooked eggplant slice. Roll up the eggplant-tofu combo and place it in the baking dish. Proceed until the dish is filled. Pour about 1 more cup of sauce over the prepared rolls & bake at 350 for about 20-25 minutes.


^out of the oven

2 Comments leave one →
  1. 04/04/2011 9:20 AM

    I am trying these out tonight! Searched for the ‘rollatini’ to see pictures of what the finished product shall look like… and they look gorgeous’! Thanks for the post. ‘

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