Vegan Eggplant Rollatini

May 10, 2023May 10, 20230 1
Healthy Vegan Eggplant Rollatini Recipe for a Delicious Dinner
in Vegan

Prep

20 min

Cook

45 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 large eggplants , sliced lengthwise into 1/4 inch thick slices
olive oil ( to brush over eggplant )
1 package firm tofu , pressed for 10 min to get out most of water
0.5 package frozen spinach , drained thoroughly
1/3 cup nutritional yeast
1/4 teaspoon salt
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 - 1 teaspoon garlic , minced or 1/2-1 teaspoon garlic powder , to taste
1/4 cup green olives , sliced , drained , chopped
black pepper
1 tablespoon olive oil
1 garlic clove
1 can diced fire-roasted tomatoes
2 tablespoons tomato paste ( I used ketchup )
1 -2 teaspoon honey , to taste
1/2 limes , juice of or 1 teaspoon lime juice
fresh basil , coarsely chopped

Nutrision Information

Servings Per Recipe
4
Calories
319
Sugar
12g
Fat
19g
Vegan eggplant rollatini is a dish that is popular among those who want to follow a plant-based lifestyle. It is a classic Italian dish that has been reimagined and made healthier by swapping out meat and cheese for tofu and spinach. The eggplant is roasted to perfection, and then a flavorful mix of tofu and spinach is rolled up into the eggplant slices. The dish is then baked in a rich tomato sauce that is flavored with garlic, onions, and spices, making it a comfort food that can be enjoyed any day of the week. It can be served as an appetizer or as a main dish accompanied by a simple salad or grain.

Instructions

1.Preheat oven to 400°F.
2.Brush slices of eggplant with olive oil and sprinkle with salt and pepper.
3.Roast eggplant for 20-25 minutes until tender.
4.In a bowl, mix drained tofu, spinach, nutritional yeast, salt, basil, oregano, garlic, green olives, and black pepper until well combined.
5.In a pan, sauté minced garlic in olive oil until fragrant and add in diced fire-roasted tomatoes and tomato paste.
6.Add honey and lime juice to the tomato sauce and mix well.
7.Pour a thin layer of tomato sauce into a baking dish and set aside.
8.Place a dollop of tofu mixture onto each slice of eggplant and roll up tight.
9.Place the rolled eggplant seam-side down in the baking dish.
10.Pour the remaining tomato sauce over the eggplant rolls.
11.Bake in the oven for 20-25 minutes until the dish is hot and bubbly.
12.Garnish with fresh chopped basil before serving.

PROS

This vegan eggplant rollatini is a healthy, low-carbohydrate vegetarian dish packed with plant-based protein and healthy fats.
It is delicious and satisfying, perfect for a low-calorie evening meal.
It is an excellent source of dietary fiber, vitamins, and minerals.

CONS

This dish may take some time to prepare as the eggplant needs to be roasted and the tofu mixture may be a bit difficult to roll up.
It can be high in sodium, depending on the tomato product used, so it should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Eggplant is a good source of dietary fiber, folate, and vitamins C and K. It has antioxidant properties that help protect your cells from damage caused by free radicals. Tofu is an excellent source of plant-based protein and contains all nine essential amino acids that our bodies need. It is also a good source of calcium, iron, and magnesium.

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