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Vegan Eggplant Rollatini: A Delicious Plant-Based Delight

Eggplant Rollatini is a classic Italian dish that typically features thin slices of roasted eggplant, rolled around a cheesy filling and baked in a rich tomato sauce. But for those following a plant-based lifestyle or simply wishing to cut down on dairy, the traditional recipe can easily be adapted to create a mouth-watering vegan version. In this article, we will explore how to make Vegan Eggplant Rollatini that is both wholesome and indulgent, perfect for any dinner table.

Ingredients

The beauty of Vegan Eggplant Rollatini lies in its simple yet flavourful ingredients. Here’s what you will need:

For the Eggplant:

• 2 large eggplants
• Olive oil
• Salt and pepper

For the Vegan Ricotta:

• 400g firm tofu, drained and pressed
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Fresh basil leaves, chopped
• Salt and pepper, to taste

For the Tomato Sauce:

• 500ml passata or crushed tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Method

1. Prepare the Eggplant:
   Preheat your oven to 200°C (180°C fan/400°F). Slice the eggplants lengthwise into 5mm thick slices. Lay the slices out on a baking tray, brushing them lightly with olive oil and seasoning with salt and pepper. Roast in the oven for about 20-25 minutes, flipping halfway through, until they are tender and slightly golden. Remove from the oven and allow to cool.

2. Make the Vegan Ricotta:
   In a food processor, combine the pressed tofu, nutritional yeast, lemon juice, olive oil, minced garlic, and chopped basil. Blend until you achieve a creamy consistency, scraping down the sides as necessary. Season to taste with salt and pepper. Your vegan ricotta should be rich, yet have a hint of tanginess from the lemon.

3. Prepare the Tomato Sauce:
   In a saucepan, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent. Add the minced garlic and cook for an additional minute, making sure not to burn it. Pour in the passata or crushed tomatoes, followed by the dried oregano and basil. Season with salt and pepper. Allow the sauce to simmer for about 10-15 minutes to deepen the flavours.

4. Assemble the Rollatini:
   Spread a layer of tomato sauce across the bottom of a baking dish. Take a slice of roasted eggplant and place a generous spoonful of the vegan ricotta filling at one end. Carefully roll the slice up, placing it seam-side down in the baking dish. Repeat this process until all eggplant slices have been filled and rolled.

5. Bake:
   Pour any remaining tomato sauce over the top of the rollatini. If desired, sprinkle a little extra nutritional yeast on top for a cheesy finish. Cover with foil and bake in the preheated oven for 30 minutes. For the last 10 minutes, remove the foil to allow the top to crisp up slightly.

6. Serve and Enjoy:
   Once baked, remove from the oven and allow to cool for a few minutes. Garnish with fresh basil leaves before serving. Vegan Eggplant Rollatini pairs beautifully with a side salad or some crusty bread for a complete meal.

Conclusion

Vegan Eggplant Rollatini is a fantastic way to enjoy a beloved Italian dish without sacrificing flavour or texture. With its hearty filling and robust sauce, it’s sure to please not just vegans, but anyone who loves good food. This dish also offers versatility, allowing you to experiment with different vegetables and herbs. So, whether you’re hosting a dinner party, preparing a family meal, or simply indulging in a comforting dish, Vegan Eggplant Rollatini is a plant-based triumph that should not be missed.

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