Healthy vegan eggplant rollatini with spinach, olives, and creamy filling. A delicious dairy-free main or side dish.
🍆 Vegan Spinach and Olive Eggplant Rollatini Recipe
Ingredients
- 2 large eggplants, thinly sliced lengthwise
- 2 cups fresh spinach
- ½ cup pitted olives, chopped
- 1 cup vegan ricotta (store-bought or homemade)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 1 cup marinara sauce
- Optional: nutritional yeast for a cheesy flavor
- Fresh basil for garnish
Instructions
First, preheat your oven to 180°C (350°F). Lightly brush eggplant slices with olive oil and roast for 10–12 minutes until tender.
Meanwhile, sauté spinach and garlic in a pan over medium heat until wilted. Then, mix the cooked spinach with vegan ricotta, chopped olives, salt, pepper, and optional nutritional yeast in a bowl.
Next, lay out the roasted eggplant slices and place a spoonful of the spinach-olive filling at one end of each slice. After that, roll the eggplant tightly and place seam-side down in a baking dish.
Meanwhile, pour marinara sauce over the rolled eggplant. Then, cover the dish with foil and bake for 20–25 minutes. Finally, remove the foil, bake for an additional 5–10 minutes, and garnish with fresh basil before serving.
💡 Tips for Perfect Vegan Eggplant Rollatini
- First of all, slice eggplant evenly to ensure consistent cooking.
- Additionally, lightly salt eggplant slices and let them sit for 10 minutes to reduce bitterness.
- Moreover, use a spatula to roll the eggplant without breaking it.
- For extra flavor, sprinkle nutritional yeast or vegan parmesan on top before baking.
- Lastly, cover with foil during baking to keep the rollatini moist.
🔄 Delicious Variations
- Mushroom Spinach Rollatini: Add sautéed mushrooms to the spinach filling. As a result, the dish gains earthy richness.
- Pesto Rollatini: Mix vegan pesto into the ricotta filling. Consequently, it becomes aromatic and flavorful.
- Tomato-Free Version: Use a creamy cashew sauce instead of marinara. Then, it becomes extra creamy and rich.
- Zucchini Rollatini: Substitute zucchini slices for eggplant for a lighter version. In this way, it’s great for summer meals.
- Spicy Rollatini: Add crushed red pepper to the filling. Therefore, it has a mild, warming kick.
🌱 Health Benefits
- Eggplants are rich in fiber, antioxidants, and vitamins.
- Spinach adds iron, calcium, and vitamins A, C, and K.
- Olives provide healthy fats and heart-protective antioxidants.
- Dairy-free and plant-based, reducing saturated fat intake.
- Overall, this dish is nutrient-dense, satisfying, and heart-healthy.
🧒 Kid-Friendly Version
- Use mild seasoning and skip crushed red pepper.
- Make smaller rolls for easy handling by little hands.
- Serve with a side of plain marinara or plant-based cheese for dipping.
- Consequently, children can enjoy a creamy, flavorful, and fun-to-eat vegan dish.
🧮 Nutrition Facts (Per Serving – Approx.)
- Calories: 220 kcal
- Carbohydrates: 18 g
- Protein: 8 g
- Fat: 14 g
- Fiber: 6 g
- Sugar: 5 g
- Sodium: 350 mg
(Values may vary depending on exact ingredients used)
🍽️ Serving Suggestions
- Serve warm as a main course or alongside a salad or roasted vegetables.
- Garnish with fresh basil or a drizzle of olive oil for extra flavor.
- Perfect for dinner parties, family meals, or meal prep.
- Store leftovers in the fridge for up to 3 days; reheat gently before serving.
