Best 2 Vegan Eggplant Rollatini Recipes
**Vegan Eggplant Rollatini: A Symphony of Mediterranean Flavors**
Embark on a culinary journey to the heart of the Mediterranean with our tantalizing vegan eggplant rollatini. This delectable dish showcases the vibrant flavors and textures of fresh eggplant, savory fillings, and a rich tomato sauce. With three unique recipes to choose from, you'll discover a world of culinary delights that cater to every palate. From the classic Italian-inspired rollatini to a spicy and smoky harissa-infused version, and a refreshing Greek-style rollatini bursting with Mediterranean herbs, these recipes offer a symphony of flavors that will transport you to the sun-kissed shores of the Mediterranean.
VEGAN EGGPLANT ROLLATINI
I adapted this dish from a vegan umami cooking class I took one night last year. Pretty purple eggplant rolled with vegan cashew cheese and pesto, and baked in tomato sauce--it's so incredibly tasty, and sure to please anyone. It's casual and elegant, healthy yet comforting.
Provided by Juhea Kim
Categories Fruits and Vegetables Vegetables Eggplant
Time 7h50m
Yield 4
Number Of Ingredients 15
Steps:
- Place cashews in a large bowl and cover with water; let soak for 7 hours. Drain.
- Combine cashews, red wine vinegar, miso, sugar, and salt in a high-speed blender; blend until mixture is thick and creamy.
- Combine basil leaves, walnuts, 1/4 cup olive oil, nutritional yeast, lemon juice, and garlic in a food processor; blend until pesto is smooth.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Toss eggplant with 1 1/2 tablespoon oil, salt, and pepper in a large bowl. Arrange eggplant on the baking sheet.
- Broil eggplant until browned, about 5 minutes per side. Reduce oven temperature to 350 degrees F (175 degrees C).
- Spread 3/4 cup marinara sauce in the bottom of a baking dish. Place 1 tablespoon cashew mixture and 1 tablespoon pesto on the end of an eggplant slice; roll up. Place seam-side down in the sauce. Repeat with remaining cashew mixture, pesto, and eggplant slices. Dot the eggplant with remaining marinara sauce. Cover dish with aluminum foil.
- Bake in the preheated oven until sauce is heated through, about 10 minutes.
Nutrition Facts : Calories 888.4 calories, Carbohydrate 59.5 g, Cholesterol 2.5 mg, Fat 67 g, Fiber 14.8 g, Protein 24.5 g, SaturatedFat 10.9 g, Sodium 714.7 mg, Sugar 21.1 g
VEGAN EGGPLANT ROLLATINI
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.
Provided by Sharon123
Categories European
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- 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!
Tips:
- Choose small to medium-sized eggplants for this recipe, ensuring they are firm and have smooth, unblemished skin.
- To make slicing the eggplants easier, use a sharp knife and slice them as thinly as possible, ideally around 1/8 inch thick.
- To prevent the eggplant slices from sticking to the pan, ensure the pan is well-heated before adding them and use a non-stick cooking spray or a little olive oil.
- Cook the eggplant slices until they are lightly browned and tender but not mushy. Overcooking can make them tough and chewy.
- For the filling, use a combination of textures and flavors. The ricotta mixture should be creamy and slightly tangy, while the spinach and mushrooms add savory and earthy notes.
- Season the filling generously with herbs and spices to enhance its flavor. Fresh basil, oregano, thyme, garlic powder, and onion powder work well.
- To assemble the rollatini, spread a thin layer of the ricotta filling onto each eggplant slice, then top with a few spinach and mushroom mixture. Roll up the slices tightly and secure them with toothpicks.
- Bake the rollatini in a preheated oven until they are heated through and the cheese is melted and bubbly.
Conclusion:
This vegan eggplant rollatini recipe offers a delicious and satisfying plant-based alternative to traditional Italian cuisine. With its tender eggplant slices, creamy ricotta filling, and flavorful spinach and mushroom mixture, this dish is sure to impress both vegans and non-vegans alike. Serve it as an appetizer or main course with a side of marinara sauce or your favorite roasted vegetables. For an extra touch of richness, sprinkle grated vegan Parmesan cheese on top before serving.
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