In episode 408 of The Vegetarian Zen Podcast, we welcomed back our friend and inspiration, Laura Theodore (aka The Jazzy Vegetarian).
This recipe for Spicy Vegan Eggplant Rollatini is one of 125 included in her book, Easy Vegan Home Cooking.
Easy Vegan Home Cooking: Over 125 Plant-Based and Gluten-Free Recipes for Wholesome Family Meals Buy on Amazon!
Vegetarian Zen is reader-supported. When you buy through links on our site, we may earn a monetary commission. Additionally, the information presented is for educational purposes only. Always consult with your doctor.
Be sure to check out Laura’s Vegan Chive Ricotta recipe to use in the recipe below.
Recipe from EASY VEGAN HOME COOKING by Laura Theodore © 2021. Published by Hatherleigh Press, February 15th, 2022. Reprinted by permission.
Spicy Vegan Eggplant Rollatini by Laura Theodore
Classic rollatini features thinly sliced eggplant rolled up around a ricotta cheese filling and baked in a flavorful tomato sauce, but this recipe has a welcome vegan twist. My plant-powered version uses a quick, homemade dairy-free “ricotta” in place of traditional cheese. The result is an appetizing, tasty entrée that rivals the original.
Yield: 12 rolls
Materials
Eggplant
- 1 medium eggplant sliced lengthwise into 12-14 slices (each about 1/8-inch think)
- 2 tbsp extra-virgin olive oil
- 1 tsp Italian seasoning blend
- 1/4 tsp garlic butter
Rollatini
- 2 1/3 cups vegan marinara or pasta sauce
- 1 tbsp extra-virgin olive oil
- 1/2 tsp crushed red pepper
- 1/2 cup red or sweet onion diced
- 2 tbsp chives or scallions chopped plus more for garnish
Instructions
- Preheat the oven to 400°F. Line a large, rimmed baking sheet with unbleached parchment paper. Prepare one batch of Vegan Chive Ricotta.
- Arrange the eggplant slices in an even layer on the baking sheet. Brush 2 tablespoons oil over the eggplant slices. Sprinkle the eggplant with 1 teaspoon Italian seasoning and ¼ rounded teaspoon garlic powder. Bake for 10 to 12 minutes, just until the eggplant slices are beginning to soften and have become pliable. Do not overcook! Put the baking sheet on a wire rack and let the slices cool for 5 to 10 minutes.
- Put 1 cup vegan marinara sauce and 1 tablespoon olive oil into the bottom of a 9- x 13-inch (or similarly sized) casserole dish and stir with a spoon to evenly coat the bottom of the dish. Sprinkle the crushed red pepper evenly over the sauce. Arrange the diced onion in an even layer over the sauce.
- Spoon 2 to 2½ heaping tablespoons of Vegan Chive Ricotta onto one end of each eggplant slice. Gently roll the eggplant slice tightly around the Vegan Chive Ricotta and place it, seam side down on top of the sauce and onions in the baking dish. Continue in this manner until you have 12 to 14 rolls.
- Spoon 1 heaping tablespoon of the remaining marinara sauce over each roll, then sprinkle 2 tablespoons chopped chives or scallions over the rolls.
- Cover tightly and bake for 60 minutes or until the eggplant is very tender. Put the dish on a wire rack and carefully uncover (steam will be hot!) Let stand 5 to 7 minutes. Serve 2 to 3 rolls per person arranged quinoa, pasta, or rice, garnished with more chopped chives or scallions.