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This Vegan Eggplant Rollatini is a great meal for your summer menu. It's light, yet satisfying and it's brimming with smoky flavor. Plus, it's easy to make and requires simple, budget-friendly ingredients.
I LOVE eggplant season, but I'm the only one in my family who feels this way, so I don't buy it often. However, they will eat this Vegan Eggplant Rollatini whenever I make it. I slice the eggplant thin which makes it silky soft when grilled and helps infuse it with lots of smoky flavors. Then it's rolled up with vegan ricotta and baked in a savory sauce. It wins them over every time!
This dinner recipe has been on my blog for years, but it really needed a makeover, so I revamped the photos and tweaked the recipe a little. I made it simple with a store-bought sauce, but feel free to use homemade. Also, the vegan ricotta is easy to make, but you can use store-bought if preferred. Kite Hill makes a delicious one.
HOW TO MAKE VEGAN EGGPLANT ROLLATINI
It's super simple to make and there are a few variations to choose from. I like to grill the eggplant first to provide a char-broiled flavor and then bake the eggplant with the vegan ricotta and marinara sauce. The flavors come together beautifully! Here's what you'll need to do:
START BY MAKING THE TOFU RICOTTA
This part is really easy! You just have to press the tofu for 15-20 minutes to drain excess moisture. Then you pop it in your Food Processor along with non-dairy yogurt, lemon juice, apple cider vinegar, salt, granulated onion, and garlic. Now pulse 4-5 times to reach a ricotta consistency. Add fresh basil if desired and pulse to break down into flecks.
HOW TO GRILL EGGPLANT
STEP 1 - Sprinkle each side of the eggplant slices with salt. You can spread them out in a colander over the sink or on a baking rack with a pan underneath. Let them sit for 15-20 minutes. This will release moisture, soften them and remove any bitterness. When done, lightly rinse and pat dry with paper towels.
STEP 2 - Heat a Grill Pan over medium-high heat for a few minutes. While the pan is heating, brush oil on each side of the eggplant slices to coat well. When the pan is fully heated, add the eggplant slices, leaving some room in between. Grill for 3-4 minutes on each side or until softened and grill marks appear. Repeat until all the eggplant is grilled.
ASSEMBLE THE ROLLATINI
Preheat oven to 400° F (200° C) and place approximately 1 cup of marinara sauce into the bottom of a 13X9 baking dish to lightly coat. Let the grilled eggplant cool just enough to handle. Now add 1 heaping tablespoon of tofu ricotta (more or less depending on size of slice) to the larger end of each slice and gently roll up. Place seam-side down into baking dish. Continue until everything is used up.
Pour the remaining cup of marinara down the middle of eggplant slices. Add more if needed, but don't cover completely or the eggplant will turn mushy. Place in the oven for 10-15 minutes until heat throughout.
DO I NEED TO SWEAT THE EGGPLANT?
I highly recommend sweating the eggplant first. It will release excess moisture which will result in a better texture and it will grill better. Also, it will remove any bitter aftertaste that the eggplant may have. However, if you're in a pinch, you can skip the sweating and just salt them before they go on the grill (after the oil).
DO I NEED A GRILL PAN TO MAKE VEGAN EGGPLANT ROLLATINI?
Nope! You can make this without a grill pan. You can lay the eggplant slices out on 1-2 large baking sheets and roast them at 425° F (220° C) for 10-15 minutes to soften and make them pliable for rolling. Make sure to brush with oil first.
WHAT'S THE BEST GRILL PAN TO USE?
I love using a Cast-Iron Grill Pan because it heats up evenly and retains the temperature. It's easy to clean and it will last a lifetime, too. This Cast Iron Grill and Griddle combination works wonderfully too and I use it a lot. It covers two burners and offers more grilling space. It's a time saver!
CAN I USE AN OUTDOOR GRILL?
Yes, you can cook the eggplant on and outdoor grill too. Just watch the eggplant carefully to prevent burning or it slipping through the grates. To cook, heat a gas grill to med-high and place the eggplant slices on the grates. Cover the grill and cook for 3-4 minutes on each side.
TIPS AND TRICKS FOR MAKING VEGAN EGGPLANT ROLLATINI:
- Don't slice the eggplant larger than ¼-inch pieces or the eggplant will take longer to cook and be harder to roll. It yields a nicer texture too.
- Make sure to oil the slices well to prevent sticking and for optimal texture.
- Oil the eggplant just before grilling. It's like a sponge and will absorb it fast.
- You can make the tofu ricotta a few days ahead of time to make it easier. Just store it in an airtight container in the fridge until ready to use.
TOPPING/SERVING IDEAS:
Just before serving, top the rollatini with fresh-cut basil, pine nuts, vegan parmesan cheese, crushed red pepper flakes or fresh cracked pepper if desired. It's satisfying on its own, but it also goes with salad and crunchy bread. YUMZ!
WANT MORE ITALIAN-STYLE VEGAN MEALS? YOU MAY LIKE THESE RECIPES:
I’D LOVE TO HEAR FROM YOU
If you make this Vegan Eggplant Rollatini, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
📖 Recipe
Vegan Eggplant Rollatini
Ingredients
Eggplant
- 2 large eggplants (cut length wise into ¼" fillets)
- salt
- 2 tablespoons grapeseed oil , more if needed (or preferred oil)
- 2-3 cups marinara sauce (a thicker variety)
Tofu Ricotta
- 14 ounces extra firm tofu , drained and pressed for 20 mins (*see note)
- ⅓ cup non-dairy yogurt , unsweetened
- 2 tablespoon nutritional yeast
- 1-2 tablespoons lemon juice , freshly squeezed
- 1 teaspoon apple cider vinegar
- ½ teaspoon granulated garlic
- ½ teaspoon granulated onion
- ¾ teaspoon salt , more to taste
- ½ cup fresh basil , loosely packed (*optional)
Instructions
Tofu Ricotta
- Break up the pressed tofu with your hands into large pieces and place in a food processor. Add the lemon juice, yogurt, vinegar, nutritional yeast, garlic, onion, and salt. Pulse 4-5 until you've reached desired consistency (it should have texture). Add more yogurt if it's dry or add a splash of milk, oil or water. Taste for seasoning and add more if needed. Now add the optional basil and pulse until you see green flecks.
Eggplant
- Preheat oven to 400° F (200° C). Place approximately 1 cup of marinara sauce into the bottom of a 13X9 baking dish to lightly coat. Set aside.
- Sprinkle each side of the eggplant slices with salt. You can spread them out in a colander over the sink or on a baking rack with a pan underneath. Let them sit for 15-20 minutes. This will release moisture, soften them and remove any bitterness. When done, lightly rinse and pat dry with paper towels.
- Heat a Grill Pan over medium-high heat for a few minutes. While the pan is heating, brush oil on each side of the eggplant slices to coat well. When the pan is fully heated, add the eggplant slices, leaving some room in between. Grill for 3-4 minutes on each side or until softened and grill marks appear. Repeat until all the eggplant is grilled. (*see note for alternative to grilling)
- Let the slices cool just enough to handle. Now add 1 heaping tablespoon of tofu ricotta (more or less depending on size of slice) to the larger end of each slice and gently roll up. Place seam-side down into baking dish. Continue until everything is used up. Pour the remaining cup of marinara down the middle of eggplant slices. Add more if needed, but don't cover completely or the eggplant will turn mushy.
- Place in the oven for 10-15 minutes until heat throughout. Enjoy!
Notes
Nutrition
Chava
I've made this numerous times, and it's always a hit. I'm having a big dinner in a few weeks and I'm looking for things I can make and freeze in advance. Has anyone tried freezing and reheating this dish successfully?
Melissa Huggins
Hi Chava, you can make the tofu ricotta a few days ahead of time to make it easier. These would be fine in the fridge for a couple of days once cooked. Wishing you the best on your big dinner celebration. 🙂
Beth
I doubled the ricotta and super-stuffed the rolls. Also forgot the lemon juice but still DELICIOUS! And easy. Tip: I added a tiny can of tomato paste to the marinara to make it thick. I sprinkled hemp seeds on top before putting it in the oven for pseudo Parmesan
Melissa Huggins
Thanks for sharing your tips with us Beth. Glad you liked the recipe. 🙂
Vanessa
In love with this dish. It was delicious and easy to make.
Support @ Vegan Huggs
Hi Vanessa! We are so happy to hear that you loved it - thanks for giving it a try!
Melanie
I just cooked this but only used the ingredients I had available tofu spinach tahini and cayenne pepper yummy 😋 hubby was happy 👍 thanks
Support @ Vegan Huggs
Hi Melanie! We're so happy to hear that you both loved the recipe and that it worked well with the substitutions! Thanks for giving it a try 🙂
Shannon
I was so impressed with this recipe. I am neither vegan nor vegan, but love eggplant. I almost replaced the tofu ricotta with traditional ricotta, but am so glad I didn't. The only replacement I made was to use dairy yogurt, and I do feel that the addition of nutritional yeast is probably an important one, as I think it adds a good amount of depth and flavor to the ricotta. I baked the eggplant as directed rather than grilling. The only change I would make next time is to probably double the number of eggplants from 2 to 4, as I had a large ratio of filling vs eggplant. I do think the eggplants need to be sliced pretty thick -- about 1/2". I feel this would reheat as leftovers well. My husband loved the dish as well, and even grabbed some bread to sop up the ricotta filling once the eggplant was gone. Thanks for a great recipe!
Maaliyah
Made this with my mom tonight and it was delicious! I used the Mezzetta Calabrian Chili Marinara Sauce, forgot the lemon juice for the ricotta, and shredded some Violife Just Like Parmesan.
Melissa Huggins
I'm so glad it worked out for you! Sound delish with the spicy sauce and Violife. Thank you for giving it w try! 🙂
Tawana
This was delicious!! Will go on the rotation. I added chopped spinach to my tofu ricotta
Melissa Huggins
So happy you liked it! Sounds perfect with the spinach! Thank you for giving it a try 🙂
Sadia
Will u share marinara sauce receipe please thanks
Melissa Huggins
Here is a quick and tasty one:
1-2 tablespoons olive oil
1 small onion, diced
3-4 garlic cloves, minced
1/2 teaspoon of red pepper flakes (optional)
3/4 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1- 23 oz jar/can of fire-roasted tomatoes
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon granulated sugar
Salt and pepper, to taste
Add tomatoes to a blender, and blend until smooth.
In a large saucepan over medium heat, add oil and onions. Sauté 5-6 minutes, or until lightly browned
Add garlic, red pepper, oregano, basil, and parsley. Sauté for 30-60 seconds until fragrant
Add tomato sauce, tomato paste, bay leaf, sugar, salt, and pepper to taste. Bring sauce to a simmer, then reduce heat, but maintain a simmer. Stir every 5-10 minutes.
Cook for about 30 minutes, or until thickened and flavorful.
Jennifer
Absolutely delicious. For a soy-free version, cashew ricotta also works very well :-).
Melissa Huggins
Hi Jennifer, I'm so glad you liked it. The cashew ricotta sounds perfect! Thank you for trying it out 🙂
Jhanelle @ From the Comfort of My Bowl
I love the use of eggplant in this! I'm always on the lookout for more interesting ways to use eggplant. Also, that tofu ricotta looks so simple. I only wish I could find non-dairy yogurt where I'm from but I can give non-dairy milk a try.
Melissa Huggins
Thank you! I'm sorry you can't find non-dairy yogurt in your area. The non-dairy milk will work nicely though. Thanks for stopping by 🙂
Becky Chesek
Do you think this would freeze?
Melissa Huggins
Hi Becky, I haven’t tried to freeze it yet. I think it would change the texture of the tofu ricotta though. I wish I could be more help.
Alfred Naranjo
Outstanding recipe, One of the best I've made. I did add some nutritional yeast the the cashew cream making it a little cheesier. I was curious as to the nutritional values.
Melissa Huggins
Hi Alfred, thank you so much! I'm so happy you liked it! I will plug in the nutritional info by Friday. Some of my older recipes don't have it yet, but I've been slowly working my way through. 🙂
Lisa
My question is regarding the cashew ricotta. It was so creamy that it didn't stay in the rollitini. How do I get the creaminess without the spreading?
Melissa Huggins
Hi Lisa, I haven't had this happen to me. I'm sorry to hear this. The only thing I would suggest is maybe using less water in the cashew ricotta next time. I also have a tofu and cashew ricotta recipe if you're interested. I hope you'll try the rollatini again. Thank you for the feedback. 🙂
Michael Bogart
Where is the ricotta in the recipe. Seems to be missing re: amounts to use. Good recipe though otherwise.
Melissa Huggins
Hi Michael, I'm not sure why you can't see the amounts. I do see them above. I recently changed my recipe plugin, so it's possible there's a glitch. I emailed you a screenshot of the recipe, just in case you still can't see it. Thank you for letting me know about this. Have a great Sunday! 🙂
Amy
This sounds sooo good! I wish I had this for dinner tonight :)!
mhuggs
Thank you, Amy! It's one of my favorite meals to make, because it's so easy. 🙂