Vegan Eggplant Involtini

Ok, so I know what you're thinking. "Eggplant? As in the vegetable?" Yes, eggplant. It might seem odd to use in an appetizer or main dish, but trust me when I say this vegan eggplant involtini is delicious! The eggplant is roasted until it's soft and then filled with a creamy white sauce and garlic spinach. It's like a healthier version of eggplant Parmesan, perfect for a meat-free meal. Give this recipe a try – I promise you won't be disappointed, as it is one of our favorite vegan eggplant recipes!

This Vegan Eggplant Involtini (aubergine involtini) recipe is the veganized version of the classic Italian dish.

When you plan to eat through Italy, you can't leave behind appetizers like no-fry eggplant parmesan and Italian eggplant stew!

This dish is the definition of comfort food. This recipe is very creamy, soft on the inside, and flavorful. We love that this recipe doesn't require a roasted eggplant, grilled eggplant, or baked eggplant but simply salting it so the eggplant flesh loses its bitterness.

To make this gluten-free dish, you need to make a vegan bechamel sauce (10 minutes) and optionally homemade vegan parmesan for the finishing (5 minutes). Make a perfect Valentine's dinner appetizer!

The Eggplant is the Queen of this Recipe; get a nice, firm one so you can cut the slices easily!

Jump to:

• 💚 Why you will love them
• 🧾 Ingredients
• 🔪 Instructions
• 💡 Expert tips
• 📖 Variations
• 🥢 How to serve
• ❓ FAQ
• 🥡 Storage
• 🍆 More vegan eggplant recipes
• 🍷 Wine pairing
• 📋 Recipe
• 💬 Reviews and Comments

💚 Why you will love them

• Deliciously Creamy: The vegan bechamel sauce adds a rich, creamy texture that perfectly complements the soft, roasted eggplant.
• Flavor-Packed: Garlic spinach and nutritional yeast infuse each bite with savory goodness.
• Healthier Twist: A plant-based take on the classic, offering a nutritious alternative without sacrificing taste.
• Easy to Make: Simple steps and accessible ingredients make this dish a breeze.
• Versatile Dish: Perfect as an appetizer or main, fitting beautifully into any meal plan.

🧾 Ingredients

• Eggplants serve as the rollatini's primary base, offering a meaty texture and a mild, slightly bitter taste that complements the filling. Their flexible nature, when cooked, allows them to be rolled easily.
• Dry porcini mushrooms: These add a deep, umami flavor to the dish, enhancing its savory profile. When rehydrated, they also contribute a chewy texture reminiscent of meat.
• Cauliflower head: Cauliflower provides a creamy and neutral base when blended, making it an excellent ingredient for fillings or sauces. Its mild flavor absorbs and complements other ingredients well.
• Extra-firm tofu: This ingredient offers a protein-packed, meaty texture to the filling. Its neutral taste acts as a canvas, soaking up flavors from other ingredients.
• Onion: Onions contribute a sweet and aromatic base to the dish, enhancing its depth of flavor. When sautéed, they become translucent and soft, blending seamlessly into the filling.
• Fresh garlic: Garlic infuses the dish with its pungent and aromatic flavor, elevating the overall taste profile. It also acts as a natural flavor enhancer, complementing the other ingredients.
• Nutritional Yeast: This ingredient imparts a cheesy and nutty flavor, making it a popular vegan substitute for cheese. Additionally, it's a source of vitamins and minerals, particularly B vitamins.
• Parsley: Parsley adds a fresh and slightly peppery note to the dish. Its vibrant green color also provides a visual contrast, making the dish more appealing.
• Rosemary: This herb introduces a fragrant, woody aroma to the rollatini. Its strong flavor profile complements and balances the other ingredients, especially the mushrooms and eggplants.

See quantities and complete instructions in the recipe card.

Tip: When choosing an eggplant, ensure it is firm so it is fresher and easier to slice.

🔪 Instructions

Step 1: Slice the eggplant and sprinkle sea salt.

Step 2: Mix all the filling ingredients in a food processor until you get a smooth texture.

Tip: try to use fresh herbs so the stuffing is richer.

📖 Variations

• Sauce - instead of bechamel sauce, you can use a rich tomato sauce, such as a simple marinara sauce; see how to make homemade marinara sauce. If you choose to make it with marinara, I recommend switching the fresh herbs for fresh basil.
• Mushroom bechamel - add some sliced and tender mushrooms to the bechamel sauce.
• A recipe I made a couple of days ago reminded me a lot about this recipe, and I think you should make it, too! Instead of using tofu and cauliflower for the filling, these Georgian eggplant rolls use a toasted walnut paste made with spices that I found truly delicious!

🥢 How to serve

You can serve this recipe as a side dish or a main course. The stuffed eggplant's ingredients are carefully balanced, so you have protein from tofu and just the right amount of complex carbohydrates from the veggies. Delicious!

If you plan to eat this eggplant meal as the main course, we recommend having two or three pieces and serving it with simple and healthy Brussels sprouts, maybe green beans with toasted almonds, or a fresh green salad with a delicious homemade vinaigrette.

Serve vegan eggplant involtini with crusty bread such as Italian artisan bread.

❓ FAQ

🥡 Storage

Freezing is a great way to preserve its freshness and flavor for longer. Here's a step-by-step guide on how to freeze and thaw them:

How to Freeze Eggplant Rollatini (Involtini)

1. Prepare the Rollatini: Cook them. Once cooked, allow them to cool completely at room temperature.
2. Pre-Freezing (Optional but Recommended): Place the cooled involtini on a baking sheet lined with parchment paper, ensuring they are not touching each other. Then, place the baking sheet in the freezer for about 1-2 hours or until the rollatini are firm. This step prevents the rollatini from sticking together in the freezer.
3. Packaging: Transfer the pre-frozen involtini to airtight freezer bags or containers. If using bags, remove as much air as possible to prevent freezer burn.
4. Freezing: Place the packaged involtini in the freezer. They can be stored for up to 3 months for the best quality.

How to Thaw Eggplant Rollatini (Involtini)

Refrigerator Thawing: Transfer the frozen rollatini to the refrigerator and let them thaw overnight or for at least 12 hours. This is the best method to retain the texture and flavor.

Oven Thawing

1. Preheat your oven to a moderate temperature (around 350°F or 175°C).
2. Place the frozen rollatini in an oven-safe dish and cover with aluminum foil.
3. Bake until thoroughly heated, which may take around 20-30 minutes, depending on the size and thickness of the rollatini.

Microwave Thawing: Use the defrost setting on your microwave to thaw the rollatini. Make sure to turn them occasionally for even thawing. Once thawed, heat them in a regular microwave until they are warmed.

Remember, once you've thawed them, it's best to consume them quickly and not refreeze them again to maintain the best quality and safety.

🍆 More vegan eggplant recipes

We love making our favorite eggplant dip, the famous Babaganoush, a traditional Middle-Eastern dish made with tahini sauce.

Try out our no-fry and vegan eggplant parmesan and our creamy eggplant pasta, both crowd-pleasers.

Other house favorites are our vegan eggplant pie and our vegetarian stuffed eggplant r, which is quickly made. It also works both as a main course and a side dish.

See our collection of vegan eggplant recipes.

🍷 Wine pairing

• Italian - Fresh White - Greco di Tufo
• French - Rosé - Grenache, Cotes de Provence 
• German - White - Riesling Troken

If you try this vegan eggplant rollatini recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #ourplantbasedworld on Instagram. Cheers!

📋 Recipe