Ok, so I know what you're thinking. "Eggplant? As in the vegetable?" Yes, eggplant. It might seem like an odd ingredient 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, and it's 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.
This dish is the definition of comfort food. This eggplant involtini recipe is very creamy, soft on the inside, and full of flavor. 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 a Vegan Parmesan Cheese for the finishing (5 minutes). Make's 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!
- Dry porcini mushrooms
- Cauliflower head
- Extra-firm tofu
- Fresh garlic
- Nutritional Yeast
See quantities and complete instructions in the recipe card.
Tip: to choose eggplant make sure it is firm, so they are fresher and easier to slice.
Slice the eggplant and sprinkle sea salt.
Make the filling
Put all the filling's ingredients in a food processor and mix until you get a smooth texture.
Tip: try to use fresh herbs, so the stuffing is richer.
Lay the salted eggplant slices add some filling on one edge, and roll.
Add some extra virgin olive oil to a skillet and place the stuffed eggplant in a skillet, next to each other.
Add the Vegan Bechamel Sauce on top, plus some vegan parmesan cheese.
Cook in a skillet at a medium-low temperature for about 10 minutes, serve, and top the cooked eggplant with vegan cheese. Ready!
Serve vegan eggplant involtini with crusty bread such as an Italian Pagnotta bread.
- Sauce - instead of bechamel sauce, you can use a rich tomato sauce, such as a simple marinara sauce (see our marinara recipe). 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.
- More texture - after micing the stuffing, add some toasted pine nuts before rolling the eggplant slices.
🥢 How to serve
You can serve this vegetarian stuffed eggplant recipe as a side dish or a main course. This is because 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. Absolutely delicious!
If you plan to eat this eggplant meal as the main course, we recommend having two or three pieces and serving it with a simple and healthy Brussels sprouts recipe, maybe green beans with toasted almonds, or a fresh green salad with a delicious homemade vinaigrette.
💡 Benefits of eating eggplant
- According to Healthline, the benefits of Eggplant are:
- They are high in fiber
- They are low in calories
Eggplants are rich in nutrients and minerals.
Eggplants have many more potential health benefits, including promoting blood sugar control and aiding in weight loss.
From reducing the risk of heart disease to blood sugar control and weight loss, eggplants are a simple and tasty addition to any healthy diet.
🍆 More vegan eggplant recipes
We love making our favorite eggplant dip, the famous Babaganoush, a traditional Middle-Eastern dish made with tahini sauce.
Another house favorite is our vegan eggplant pie, which is quickly made. It also works both as a main course and 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!
Vegan Eggplant Involtini
- Slice Egglant. Start by finely slice the Eggplant lengthways and spread the slices in a trey.
- Sprinkle salt on top of them and let them "sweat" for 30 minutes (this will remove the Eggplant's bitter flavor).
- Steam the cauliflower head or boil it in 5 cups of water and cook it for 10 minutes.
- Soak the porcini mushrooms in 2 cups of warm water for 5 minutes.
- Crumble the tofu with your hands.
- Chop and stir fry. Chop the parsley, onion, and garlic and stir fry them with the tofu on medium heat until the mix is fragrant and pale golden, approximately 5 minutes.
- Coarsely chop the steamed cauliflower and hydrated mushrooms and add them to the onion mix. Cook for another 5 minutes.
- Blend. In a food processor or blender, mix the stir fry mixture, the cauliflower, mushrooms, plus the nutritional yeast, rosemary, salt, and pepper.
- Remove any excess salt from the eggplant layers.
- Grill. Lightly grill the eggplant layers on a skillet and reserve them on a plate to start preparing the involtinis.
- Roll. Add the tofu filling to the narrow end of the eggplant slices, roll them up and place them in a skillet with some Vegan bechamel sauce on the bottom.
- Top. After finishing the rolls, top them with the rest of the bechamel sauce.
- Cook in a skillet at a medium-low temperature for about 10 minutes until they are meltingly tender.
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking points to avoid harmful compounds
- Always have good ventilation when using a gas stove
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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