If you love Italian food, like my Hidden Veg Pasta Sauce, Red Lentil Pasta, or Lemon Broccoli Green Pasta, this eggplant rollatini is for you. This vegan eggplant rollatini is also high-protein and low-carb for a quick healthy dinner. Rollatini is an Italian-inspired recipe that consists of baked eggplant slices, filled with basil-flavored ricotta and baked in a tomato sauce. It’s a vegetarian dinner but not vegan as it contains a lot of dairy.
Ingredients and Substitutions
All you need to make vegan eggplant rollatini recipe are:
Large Eggplant – Don’t peel your eggplants. Trim the leafy stem and slice them lengthwise into a 1/4 inch thickness (6mm). Salt – Salt is used in many steps of this recipe. First, to sweat the eggplant. It means salt will naturally extract the water from the vegetable avoiding your dish from being watery. Then, salt is used as a seasoning for the vegan ricotta or vegan tomato sauce. Olive Oil – Prefer locally-sourced extra-virgin olive oil. Tomato Marinara Sauce or tomato passata. Garlic – fresh or powdered. Basil – Fresh or dried basil if preferred. If you use dried basil, reduce the amount to 1 teaspoon. Pepper – Black or white pepper. Dried Oregano – or dried parsley. Nutritional Yeast – Preferably enriched in Vitamin B12. Vegan Cheese – Pick a plant-based cheese type that melts.
How To Make Vegan Eggplant Rollatini
It’s very easy to make this low-carb vegan dinner using only a bunch of simple, wholesome ingredients.
Allergy Swaps
This vegan dinner recipe is allergy-friendly as it’s naturally:
Gluten-free Nut-free Dairy-free Low-carb keto-friendly
Below are some options to make this easy vegan dinner, even if you have allergies to some of the ingredients in this recipe.
Tofu-Free – For a soy free recipe use my almond ricotta recipe as a filling. Low Fodmap – Skip garlic.
Storage Instructions
These eggplant rollatini can be stored up to 3 days in a sealed container in the fridge. You can freeze your rollatini to make ahead some healthy lunch. Place the rollatini in an airtight container and pop it in the freezer for up to one month. Thaw in the fridge the day before and rewarm in the microwave or non-stick saucepan. Below are the most usual questions about this Italian-inspired recipe.
More Vegan Dinner Recipes
If you like healthy vegan dinners like this, you’ll love these other recipes.
