Eggplant, also called aubergine or brinjal, is an incredibly versatile vegetable. Its mild taste and spongy texture make it a great veggie for absorbing the flavor of any dish. It’s also remarkably tasty. And these vegan eggplant rolls, stuffed with rich pesto and dairy-free parmesan, are no exception.
Imagine a soft baked eggplant roll filled with rich vegan parmesan cheese, that is laid into flavorful vegan pesto and topped with more pesto and vegan parmesan cheese. Yes, it is as delicious as it sounds.
In addition to vegan cheddar and parmesan cheese, the filling also features tofu and an array of seasonings. This recipe is best served hot, with bulgur or couscous on the side.
Eggplant Rolls With Vegan Parmesan Cheese Filling in Pesto Sauce
30 mins to prep
30 mins to cook
Yields Makes 2 as an appetizer
For the eggplant:
- 1 large eggplant, washed and sliced into 0.3-0.4 inch slices
- salt to season
- extra-virgin olive oil
For the filling:
- 3.5 ounces or approximately 1/2 cup medium-firm tofu
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1 teaspoon dried oregano
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- 1/8 teaspoon white pepper powder
- 3 cups + 4 tablespoons vegan parmesan (find the recipe on goguacyourself.com)
- 3.5 ounces vegan cheddar cheese (any brand)
- 1 cup vegan pesto sauce
- fresh parsley, finely chopped
For the eggplant:
Preheat the oven to 375 °F.
Slice the eggplant and place the slices onto paper towels. Sprinkle some salt on top and let them rest for 30 minutes. This will help them sweat out bitterness and water.
After 30 minutes, dry them with a paper towel.
Line your baking rack with parchment paper and place the dried eggplant slices on top of the paper. If necessary, roast in batches.
Brush a thin coat of extra-virgin olive oil onto the eggplant slices and transfer them to the oven (middle rack).
Bake them for 7 to 10 minutes (depending on how thick they are) until they are soft enough to roll. Don’t let them get brown and crispy!
For the filling:
In a food processor blend all the ingredients for the filling until you have a soft spread. Set aside for now.
Spread three-quarters of the pesto onto the bottom of your casserole dish. Set aside for now.
When the eggplant slices are done, remove them from the oven and let them cool for a second. Repeat with the rest of the slices. When all of your eggplant slices are done take them out but keep the oven on.
Spread the filling onto the eggplant slices and roll them up.
Put the eggplant slices into the casserole dish, next to one other. Drizzle some more pesto over them and sprinkle some cheese on top.
Bake for 30 minutes on the middle rack of oven. Garnish with parsley and vegan parmesan cheese.
7×5 inch casserole dish
Looking for more veggie-forward meals to whip up? We’ve got you covered. If you can’t get enough eggplant, make this hoisin eggplant, spicy Brussels sprouts, and tofu recipe. The eggplant is roasted until tender and then mixed with crisp, spicy Brussels sprouts and tofu. The veggies are then tossed with gochujang, a Korean condiment with a sweet-salty-spicy flavor that’s made from red chilies and fermented soybeans. It’s a perfect, easy meatless sheet pan dinner to make cooking on a weeknight a breeze.
For more fall veggies, this rice bowl recipe is cold weather-approved. Maple-roasted parsnips pair with spicy pumpkin seeds and a bright, citrusy orange-mint vinaigrette for a tantalizing meal. The sheet pan rice included in this recipe features chopped dates, which helps to balance out the dish’s savory, earthy flavors. And the rice is easy to make. Simply spread it, along with the dates and water, in a pan, cover with aluminum foil, and bake.