These vegan stuffed eggplant rolls are the perfect summer dish. Seasonal ingredients for a light, fresh and comforting meal.
I love eggplants season, and whenever I have them in the fridge this is the meal I’m making. It’s made with grilled eggplants, vegan ricotta and tomato sauce. I am using homemade soy milk ricotta, which I will show you how to make and homemade tomato sauce. You can of course use ready made ones too.
These vegan stuffed eggplant rolls are simple to make and requires basic ingredients. Let’s see what you need!
Ingredients – Vegan Stuffed Eggplant Rolls
Aubergines – Get ones that are large and long, not too rounded, so they can be rolled on themselves easily. will be grilled and stuffed with vegan ricotta.
Vegan ricotta – There are many ways to make vegan ricotta at home. Using tofu, almonds, this time I’m making it from soy milk. You can also use store bought vegan ricotta.
Tomato sauce – I made a simple tomato sauce using olive oil, onions, garlic and tomato passata. You can buy ready made sauce.
Nutritional yeast – for a cheesy topping
Oregano – to season the tomato sauce for the classic marinara flavours.
Step by step instructions
It’s quite simple to make and you can customise it to your preference. I like to grill the eggplant first and then bake it with the vegan tomato sauce and ricotta. The flavours blend together so well! Here is how to make it:
Grill the eggplants: Cut the eggplants into 0.5 cm strips and cook on a slightly oiled grill or in the oven. They do not need to cook a lot, just enough that they are slightly charred and that they bend. Alternatively, brush with olive oil and roast them at 220C/425F (220° C) for 10-15 minutes.
If making the homemade tomato sauce, heat up the olive oil in a pan, add diced onion and garlic, let them cook for 5-8 minutes then add the tomato passata and let it cook on low heat for 20 minutes.
Make the soy milk ricotta: to make the soy milk ricotta, pour the soy milk in a pot, let it reach boil then remove from the heat. Add the lemon juice, mix with a wooden spoon and let the milk curdle.
Place the milk in a cheesecloth bag over a sieve and bowl and squeeze the bag to remove excess water then leave it with a heavy weight to drain more if you have some time, about 10 minutes.
Combine the ricotta with olive oil, salt, pepper, oregano and some water to make it smoother.
Combine the eggplant rolls: Take each eggplant strip, spread the ricotta all over the strip, then roll it on itself, repeat for the rest.
Bake: On a baking tray, spread half of the tomato passata on a thin layer, then place all the eggplant rolls in a line, and cover with the rest of the passata. Cook in the oven at 190C (fan) for 25 to 30 minutes. If you pre cook your tomato passata, then it can stay in the oven less, like 15-20 minutes
DID YOU MAKE THIS RECIPE?
I love to see recreations and share them!
I think you’re going to love these eggplant rolls. They’re:
Delicious
Light
High in protein
Comforting
Vegan Stuffed Eggplant Rolls
Ingredients
- 2 medium eggplants
- 200 g homemade soy milk ricotta or other storebought vegan ricotta
- 1/2 tsp salt a pinch of pepper
- 2 tbsp nutritional yeast
Homemade Ricotta
- 1 Liter soy milk just soy milk and water, with a high percentage of soy beans
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt pepper
- Oregano
- A bit of water
- 1/2 jar Store bought tomato sauce
Homemade tomato sauce
- 1/2 of a jar of tomato passata
- 1 small onion
- 1 garlic clove
- 1 tbsp olive oil
Instructions
- Grill the eggplants: Cut the eggplants into 0.5 cm strips and cook on a slightly oiled grill or in the oven. They do not need to cook a lot, just enough that they are slightly charred and that they bend. Alternatively, brush with olive oil and roast them at 220C/425F (220° C) for 10-15 minutes.
- If making the homemade tomato sauce, heat up the olive oil in a pan, add diced onion and garlic, let them cook for 5-8 minutes then add the tomato passata and let it cook on low heat for 20 minutes.
- Make the soy milk ricotta: to make the soy milk ricotta, pour the soy milk in a pot, let it reach boil then remove from the heat. Add the lemon juice, mix with a wooden spoon and let the milk curdle.
- Place the milk in a cheesecloth bag over a sieve and bowl and squeeze the bag to remove excess water then leave it with a heavy weight to drain more if you have some time, about 10 minutes.
- Combine the ricotta with olive oil, salt, pepper, oregano and some water to make it smoother.
- Combine the eggplant rolls: Take each eggplant strip, spread the ricotta all over the strip, then roll it on itself, repeat for the rest.
- Bake: On a baking tray, spread half of the tomato passata on a thin layer, then place all the eggplant rolls in a line, and cover with the rest of the passata. Cook in the oven at 190C (fan) for 25 to 30 minutes. If you pre cook your tomato passata, then it can stay in the oven less, like 15-20 minutes
Super good and easier than it seems at first! Swapped the ricotta here with my impro tofu ricotta; tofu, lemon, oil and a little bit of oat milk in the blender. And salt and pepper of course. Also added some lentilst in the passata for dinner proteins (sorry to the chef here). But sooo so good!
I’m glad you liked it! It sounds delicious like that too!
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