This Vegan Eggplant Rollatini with Mushroom Bolognese is going to be your new weeknight favorite. It’s gluten-free, vegan, and grain-free and super easy to make.
I’ve been really into the stuffing and rolling up my veggies lately and you know what? I’m not mad about it. It’s such an easy and different way of serving up some of your favorite classics. See what I’m talking about with the recipes below.
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Eggplant is an underused veggie in my opinion and I feel like it’s time to let it shine. Now, I know eggplant rollatini has been around for a long time but, I wanted to clean it up using fresh clean ingredients and make it gluten-free, vegan, and grain-free. So let’s see why eggplant is so amazing.
Eggplant Benefits
Because I’m a health nut, let’s just chat about the health benefits of eggplants.
- Eggplant provides a good amount of fiber, vitamins, and minerals in a few calories.
- Eggplant is also very high in antioxidants
- They’re high in fiber which can also aid in lowering blood sugar levels
- Helps with digestion
- Prevents anemia
- Promotes good heart health
You can use eggplant in so many ways and add them to so many recipes. It’s a great meat substitute as well. It can be baked, grilled, broiled…or chopped and toss into anything.
One thing you’ll notice off the bat is the sauce. I basically took my everyday homemade bolognese sauce and used mushrooms instead of a mixture of ground beef and pork sausage. If you’re not vegan than yes, make this with those two types of meat. But if you are cutting back on your animal intake or are vegan, this recipe will not make you miss the meat one bit.
See my Bolognese Zoodle Recipe Here
Tips and Tricks
To make this Vegan Eggplant Rollatini with Mushroom Bolognese, I recommend using a mandolin set to 1/4 inch thick and sliced lengthwise. I like THIS Mandolin Here. Season both sides with salt to help draw out the moisture. Then pat them with a paper towel, and drizzle with olive oil. Bake it for a few minutes to soften them and this will be much easier to roll up.
I hope you truly enjoy this dish. As always, please tag me in any of your creations. I love seeing them.
XO,
Natalie
Vegan Eggplant Rollatini with Mushroom Bolognese
Vegan Eggplant Rollatini with Mushroom Bolognese
Ingredients
- 2 Eggplants
- 1 14 oz can crushed San Marzano tomatoes
- 2 garlic cloves sliced
- 1/2 yellow onion grated
- 1 loose carrot peeled and grated
- 1 tbsp tomato paste
- 1 tbsp red wine
- 2 tbsp fresh chopped basil
- 1/2 tbsp dried thyme
- 1/2 tsp dried oregano
- 1 container of mushroom chopped small
- 1/4 cup parsley chopped finely
- 1 container of dairy-free ricotta
- 1 tsp dried onion powder
- 2 tbsp olive oil plus more for brushing eggplant
- salt and pepper to taste
Instructions
- Preheat oven to 400
- Set your mandoline to 1/4 inch and slice eggplant lengthwise
- Place on a baking sheet lined with parchment paper and salt them on both sides. Let it sit for 10 minutes to help draw out moisture.
- Meanwhile, in a small bowl, add in the ricotta, 1/2 of the basil, 1/2 parsley, dried thyme, onion powder, salt, and pepper and set aside.
- Next, take a paper towel and pat both sides of the eggplant. Then, brush both sides with avocado oil. Bake in the oven for 7 minutes then flip and bake for another 5. Remove and set aside.
- Reduce oven temp to 375
- While eggplant is baking, heat a cast-iron skillet with some olive oil, add in the grated onion and carrots, and cook for about 3 minutes.
- Then, add in the mushrooms and cook for about 8 minutes making sure to season it with salt and pepper.
- Add in the tomato paste and cook for 1 minute. Then add the wine and cook for another minute.
- Add in the crushed tomatoes and spinach and cook for 5 minutes. Turn off heat.
- Remove 1/4 cup of the sauce in a small bowl. You will need to top the rolled eggplant with this at the end.
- Take each eggplant and add a scoop of the ricotta mixture to one end. Roll and add in the skillet.
- Take the reserved sauce you set aside and top the eggplant with it.
- Bake in the oven for 7 minutes.
- Top with more basil and parsley and serve.
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