Delicious vegan eggplant rollatini is stuffed with a creamy tofu ricotta cheese and baked in the most delicious tomato sauce. It’s a healthy, naturally gluten free and easy meal that’s sure to impress!
- 2–3 large eggplants (20–22 slices)
- 2–3 cups marinara tomato sauce
- 400g/ 14oz firm tofu
- 1/2 cup (70g) cashews, soaked
- 2 cloves garlic
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1/4 cup fresh basil, chopped
- Salt the eggplant: Use a mandoline to thinly slice the eggplant lengthwise into 1/4-inch thick pieces. Salt the eggplant on both sides with a small pinch of coarse salt and place on a clean kitchen towel. Let it “sweat” the excess moisture out for 15 minutes – then pat dry with paper towels and wipe off the remaining salt.
- Ricotta: Meanwhile, in a high speed blender or food processor and add the tofu, cashews, garlic, lemon juice, nutritional yeast, salt, and pepper. Process until smooth, scraping down the sides as necessary. Transfer the ricotta to a bowl and fold in the basil. Set aside.
- Prepare rollatini: Spread 1 1/2 cups of the tomato sauce on the bottom of your casserole or baking dish. Lay a piece of eggplant on a cutting board or plate and spread about 2 ttablespoons of ricotta filling on the eggplant, then roll it up and lay the rollatini in the baking dish with sauce. Repeat until finished.
- Bake: Spoon the remainder of the tomato sauce over the rolled-up eggplant. Sprinkle with nutritional yeast or mozzarella cheese, if desired. Cover with foil or lid and bake for 30 minutes, then uncover and bake for 10 minutes. Garnish with basil and enjoy!
Leftovers can be stored in an airtight container in the refrigerator for 4-5 days. To reheat, use microwave or cover the entire dish with foil and warm up in the oven.
Keywords: eggplant, rollatini, low carb, vegan, tofu ricotta, dairy free