1

ABOUT THE RECIPE:

Classic rollatini features thinly sliced eggplant rolled up around a ricotta cheese filling and baked in a flavorful tomato sauce, but this Vegan Spicy Eggplant Rollatini recipe uses a quick, homemade dairy-free “ricotta” in place of traditional cheese. The result is an appetizing, tasty entrée that rivals the original.

Makes 12 to 14 rolls

2

INGREDIENTS:

1 medium eggplant, sliced lengthwise into 12 to 14 slices (each about 1/8-inch thick)
3 tablespoons extra-virgin olive oil, divided
1 teaspoon Italian seasoning blend
¼ rounded teaspoon garlic powder
2⅓ cups flavorful vegan marinara or pasta sauce
½ teaspoon crushed red pepper (use ¼ teaspoon for less spicy)
1 batch Vegan Chive Ricotta (recipe below)
½ rounded cup diced red or sweet onion
2 tablespoons chopped chives or scallions, plus more for garnish

3

INSTRUCTIONS:

Preheat the oven to 400° F.

Line a large, rimmed baking sheet with unbleached parchment paper. Arrange the eggplant slices in an even layer on the sheet. Brush 2 tablespoons oil over the eggplant slices. Sprinkle the eggplant with 1 teaspoon Italian seasoning and ¼ teaspoon garlic powder. Bake for 10 to 12 minutes, just until the eggplant slices are beginning to soften and have become pliable. Do not overcook! Put the baking sheet on a wire rack and let the slices cool for 5 to 10 minutes.

4

Put 1 cup vegan marinara sauce and 1 tablespoon olive oil into the bottom of a 9- x 13-inch or similarly sized casserole dish and stir with a spoon to evenly coat the bottom of the dish. Sprinkle the crushed red pepper evenly over the sauce. Arrange the diced onion in an even layer over the sauce.

Spoon 2 to 2 ½ heaping tablespoons of Vegan Chive Ricotta onto one end of each eggplant slice. Gently roll the eggplant slice tightly around the Vegan Chive Ricotta and place it, seam side down on top of the sauce and onions in the baking dish. Continue in this manner until you have 12 to 14 rolls.

5

Spoon 1 heaping tablespoon of the remaining marinara sauce over each roll, then sprinkle 2 tablespoons chopped chives or scallions over the rolls.

Cover tightly and bake for 60 minutes or until the eggplant is very tender. Put the dish on a wire rack and carefully uncover (steam will be hot!!!) Let stand 5 to 7 minutes. Serve 3 rolls per person arranged over quinoa or rice, garnished with more chopped chives or scallions.

6

VEGAN CHIVE RICOTTA
Makes 4 to 5 Servings

1 block (15 to 16 ounces) extra-firm regular tofu (refrigerated tub), well-drained and broken into chunks
1/3 cup (firmly packed) chopped fresh chives
1 tablespoon extra-virgin olive oil
2 teaspoons gluten-free tamari or coconut aminos
½ teaspoon garlic powder
1/8 teaspoon salt (for saltier vegan ricotta, add an additional 1/8 teaspoon salt)
Several grinds of black pepper

Put the tofu, chives, olive oil, tamari, garlic powder, salt, and a few grinds of freshly ground pepper into a medium-sized bowl. Mash to the consistency of chunky ricotta cheese using a potato masher or large fork. Covered and refrigerated, Vegan Chive Ricotta will keep for 1 day.

Ingredients

Directions

1

ABOUT THE RECIPE:

Classic rollatini features thinly sliced eggplant rolled up around a ricotta cheese filling and baked in a flavorful tomato sauce, but this Vegan Spicy Eggplant Rollatini recipe uses a quick, homemade dairy-free “ricotta” in place of traditional cheese. The result is an appetizing, tasty entrée that rivals the original.

Makes 12 to 14 rolls

2

INGREDIENTS:

1 medium eggplant, sliced lengthwise into 12 to 14 slices (each about 1/8-inch thick)
3 tablespoons extra-virgin olive oil, divided
1 teaspoon Italian seasoning blend
¼ rounded teaspoon garlic powder
2⅓ cups flavorful vegan marinara or pasta sauce
½ teaspoon crushed red pepper (use ¼ teaspoon for less spicy)
1 batch Vegan Chive Ricotta (recipe below)
½ rounded cup diced red or sweet onion
2 tablespoons chopped chives or scallions, plus more for garnish

3

INSTRUCTIONS:

Preheat the oven to 400° F.

Line a large, rimmed baking sheet with unbleached parchment paper. Arrange the eggplant slices in an even layer on the sheet. Brush 2 tablespoons oil over the eggplant slices. Sprinkle the eggplant with 1 teaspoon Italian seasoning and ¼ teaspoon garlic powder. Bake for 10 to 12 minutes, just until the eggplant slices are beginning to soften and have become pliable. Do not overcook! Put the baking sheet on a wire rack and let the slices cool for 5 to 10 minutes.

4

Put 1 cup vegan marinara sauce and 1 tablespoon olive oil into the bottom of a 9- x 13-inch or similarly sized casserole dish and stir with a spoon to evenly coat the bottom of the dish. Sprinkle the crushed red pepper evenly over the sauce. Arrange the diced onion in an even layer over the sauce.

Spoon 2 to 2 ½ heaping tablespoons of Vegan Chive Ricotta onto one end of each eggplant slice. Gently roll the eggplant slice tightly around the Vegan Chive Ricotta and place it, seam side down on top of the sauce and onions in the baking dish. Continue in this manner until you have 12 to 14 rolls.

5

Spoon 1 heaping tablespoon of the remaining marinara sauce over each roll, then sprinkle 2 tablespoons chopped chives or scallions over the rolls.

Cover tightly and bake for 60 minutes or until the eggplant is very tender. Put the dish on a wire rack and carefully uncover (steam will be hot!!!) Let stand 5 to 7 minutes. Serve 3 rolls per person arranged over quinoa or rice, garnished with more chopped chives or scallions.

6

VEGAN CHIVE RICOTTA
Makes 4 to 5 Servings

1 block (15 to 16 ounces) extra-firm regular tofu (refrigerated tub), well-drained and broken into chunks
1/3 cup (firmly packed) chopped fresh chives
1 tablespoon extra-virgin olive oil
2 teaspoons gluten-free tamari or coconut aminos
½ teaspoon garlic powder
1/8 teaspoon salt (for saltier vegan ricotta, add an additional 1/8 teaspoon salt)
Several grinds of black pepper

Put the tofu, chives, olive oil, tamari, garlic powder, salt, and a few grinds of freshly ground pepper into a medium-sized bowl. Mash to the consistency of chunky ricotta cheese using a potato masher or large fork. Covered and refrigerated, Vegan Chive Ricotta will keep for 1 day.

Spicy Eggplant Rollatini
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