Savory Vegan Eggplant Rollatini with Spinach and Tofu Ricotta
Delight in the rich flavors of our Savory Vegan Eggplant Rollatini, a perfect alternative for meat lovers who want to embrace plant-based cuisine. This dish features tender, roasted eggplant slices rolled around a creamy, homemade tofu ricotta that’s infused with nutritional yeast, fresh spinach, and zesty herbs. Topped with a robust, fire-roasted tomato sauce, these rollatini make for a satisfying meal that’s not only comforting but nourishing. Ideal for family dinners or special occasions, they bring a taste of Italy right to your table. Whether you're vegan or just looking to explore new flavors, this dish will surprise and delight your taste buds.
4-6 servings
Servings
110
Calories
17
Ingredients
Ingredients
Eggplants
2 large (sliced lengthwise into 1/4 inch thick slices)
Olive oil
as needed (for brushing over eggplant and for sautéing)
Firm tofu
16 ounces (pressed for 10 minutes to remove excess water)
Frozen spinach
5 ounces (thawed and drained thoroughly)
Nutritional yeast
1/3 cup (none)
Salt
1/4 teaspoon (none)
Dried basil
2 teaspoons (none)
Dried oregano
1 teaspoon (none)
Garlic
1/2-1 teaspoon (minced or 1/2-1 teaspoon garlic powder, to taste)
Green olives
1/4 cup (sliced, drained and chopped)
Black pepper
to taste (freshly ground)
Garlic clove
1 (minced, for tomato sauce)
Canned diced fire-roasted tomatoes
28 ounces (none)
Tomato paste
2 tablespoons (or use ketchup)
Honey
1-2 teaspoons (to taste)
Lime juice
juice of 1/2 lime (or 1 teaspoon of bottled lime juice)
Fresh basil
to garnish (coarsely chopped)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Slice the eggplants lengthwise into 1/4 inch thick slices and place them on baking sheets. Sprinkle the slices generously with sea salt or kosher salt and let them sit for 30 minutes to draw out moisture and bitterness.
3
After 30 minutes, pat the eggplant slices dry with a paper towel. Brush or spray them lightly with olive oil.
4
Prepare the tomato sauce: In a saucepan over medium heat, add 1 tablespoon of olive oil. Sauté the minced garlic until fragrant, about 1 minute. Then, add the canned diced fire-roasted tomatoes, tomato paste (or ketchup), honey, and lime juice. Stir to combine and heat through. Add the fresh basil just before removing from heat and set aside.
5
Roast the eggplant slices in the preheated oven for 20-30 minutes, flipping halfway through until they are golden and tender. Remove from oven and let cool slightly.
6
While the eggplant is roasting, prepare the tofu ricotta: In a large bowl, crumble the firm tofu with your hands until it resembles ricotta cheese. Mix in the drained and thoroughly squeezed frozen spinach, nutritional yeast, salt, black pepper, minced garlic (or garlic powder), dried basil, dried oregano, and chopped green olives. Use your hands to combine everything until evenly mixed.
7
To assemble, take a roasted eggplant slice and place approximately 3 tablespoons of the tofu ricotta mixture at one end. Roll it up tightly, starting from the end with the filling, and place seam-side down in a baking dish. Repeat until all eggplant slices are filled and rolled.
8
Lower the oven temperature to 350°F (175°C). Pour the prepared tomato sauce evenly over the eggplant rolls. Bake uncovered for about 20-25 minutes, or until heated through.
9
Remove from the oven, garnish with freshly chopped basil, and serve hot. Enjoy your flavorful Vegan Eggplant Rollatini!
Nutrition Information
3.8g
Fat
15g
Carbs
4
Protein
5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Vegan Eggplant Rollatini?
It is a plant-based version of the Italian classic, using roasted eggplant slices rolled around a creamy tofu-based ricotta filling and topped with fire-roasted tomato sauce.
How many calories are in a serving of this eggplant rollatini?
There are approximately 110 calories per serving.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it uses eggplant instead of pasta and a tofu-based filling.
How many servings does this recipe yield?
This recipe makes between 4 and 6 servings.
What can I use as a substitute for tomato paste?
The recipe suggests you can use ketchup as an alternative to tomato paste in the sauce.
How thick should the eggplant slices be?
The eggplants should be sliced lengthwise into 1/4 inch thick slices.
Why do I need to salt the eggplant before roasting?
Salting the eggplant slices for 30 minutes helps draw out excess moisture and removes any inherent bitterness.
What is the protein source in the vegan ricotta?
The primary protein source for the filling is 16 ounces of firm tofu.
How long do I need to press the tofu?
The tofu should be pressed for about 10 minutes to remove excess water before crumbling.
Can I use bottled lime juice instead of fresh?
Yes, you can substitute the juice of half a lime with 1 teaspoon of bottled lime juice.
What gives the tofu ricotta its cheesy flavor?
Nutritional yeast is used to provide a savory, cheesy flavor to the tofu mixture.
At what temperature should I roast the eggplant?
The eggplant should be roasted in a preheated oven at 400°F (200°C).
How long does the eggplant take to roast?
It takes approximately 20-30 minutes, flipping halfway through, until golden and tender.
What temperature is used for the final baking stage?
Lower the oven temperature to 350°F (175°C) once the rolls are assembled and ready to bake with the sauce.
How much spinach is included in the filling?
The recipe calls for 5 ounces of frozen spinach, which should be thawed and drained thoroughly.
Can I substitute the honey in the sauce?
While the recipe calls for honey, you can use maple syrup or agave to keep it strictly vegan if preferred.
What kind of tomatoes are used for the sauce?
The recipe uses 28 ounces of canned diced fire-roasted tomatoes for a robust flavor.
Are there olives in this recipe?
Yes, 1/4 cup of sliced, drained, and chopped green olives are mixed into the tofu ricotta filling.
How do I assemble the rollatini?
Place 3 tablespoons of filling at one end of a roasted eggplant slice, roll it tightly, and place it seam-side down in a baking dish.
What is the final baking time once assembled?
Bake the assembled rollatini uncovered for 20-25 minutes until heated through.
Is there a lot of fat in this dish?
This dish is relatively low in fat, with about 3.8g per serving.
What herbs are used in the filling?
The filling is seasoned with dried basil and dried oregano.
Do I need to cook the sauce for a long time?
No, just sauté the garlic and then heat the ingredients through until combined.
Can I use garlic powder instead of fresh garlic?
Yes, the recipe allows for 1/2-1 teaspoon of garlic powder as a substitute for minced garlic in the filling.
What should I garnish the dish with?
Freshly chopped basil is recommended for garnish before serving.
How much fiber is in a serving?
Each serving contains approximately 5g of fiber.
How much protein is in a serving?
There are 4 grams of protein per serving.
Is the tofu crumbled or blended?
The tofu should be crumbled by hand until it resembles the texture of ricotta cheese.
Do I need to cover the dish while baking?
The instructions specify to bake the rollatini uncovered.
How much nutritional yeast is required?
The recipe uses 1/3 cup of nutritional yeast.