Do you enjoy Italian Cuisine? But you are looking for a plant-based option of the eggplant rollatini? You’re at the right place! This recipe for Eggplant Rollatini with a Cashew Ricotta Filling will definitely please your taste buds and content your appetite for a meal. Eggplant Rollatini is a dish made up of sliced eggplant that’s breaded, fried and rolled with ricotta cheese. In our vegan version, we’ve exchanged the ricotta for a cashew-based alternative that’s satisfying, as the original.
The highlight of this dish is, ‘The Eggplant’. Eggplant has a texture and a fine taste that complements the cashew ricotta filling when cooked well. To make sure the eggplant slices turn out soft and not bitter, we’ll have to salt them first. However, the real irresistible taste lies in the cashew ricotta filling. Blending soaked cashews, with herbs, lemon juice and a few other basic ingredients, makes a creamy filling that sweetly models the flavor and consistency of traditional ricotta cheese.
Once the eggplant slices are prepared and the cashew ricotta is ready, the next thing to do is to assemble the rollatini. Each slice is graciously coated with the filling, rolled in, and snuggled in a bed of marinara sauce. The final step? Baking all to satisfaction and creating a perfect dish that’s sure to make an ardent cheese-lover want more.
A Vegan Eggplant Rollatini with Cashew Ricotta Filling
Course: MainCuisine: Italian4
servings42
minutes45
minutes330
kcalEggplant Rollatini with Cashew Ricotta Filling Recipe:
Ingredients
For the Eggplant:
2 large eggplants, sliced lengthwise into 1/4-inch thick slices
Salt
Olive oil or cooking spray
For the Cashew Ricotta:
1 1/2 cups raw cashews, soaked in water for at least 4 hours or overnight
1/2 cup water
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/4 cup fresh basil leaves
1/4 cup fresh parsley leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
For Assembling:
2 cups marinara sauce
Fresh basil leaves for garnish
Directions
- Prepare the eggplant slices by sprinkling them with salt and letting them sit for 30 minutes to draw out excess moisture. Pat dry with paper towels.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and brush or spray the eggplant slices with olive oil or cooking spray.
- Bake the eggplant slices for 15-20 minutes until softened and lightly browned.
- Meanwhile, make the cashew ricotta by draining and rinsing the soaked cashews. In a blender or food processor, combine the cashews, water, lemon juice, garlic, basil, parsley, salt, and pepper. Blend until smooth and creamy.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Once the eggplant slices are cooled, spread a generous amount of cashew ricotta onto each slice and carefully roll them up.
- Place the rolled eggplant slices seam-side down in the prepared baking dish. Top with the remaining marinara sauce. Bake for 20-25 minutes until heated through.
- Garnish with fresh basil leaves and serve hot.
About Yummy Tips and Tricks
Tips for the Eggplant:
- Salt and drain the eggplant slices for 30 mins before cooking to remove any bitterness and excess moisture.
- Brush or spray the eggplant slices lightly with oil before baking to help them get tender without absorbing too much oil.
- Bake the eggplant slices until lightly browned and pliable but still firm enough to roll easily.
Tips for the Cashew Ricotta:
- Soak the cashews for at least 4 hours or overnight to soften them fully for the creamiest texture.
- Add lemon juice to the ricotta for a tangy flavor reminiscent of dairy ricotta.
- Include fresh basil and parsley for flavor, color, and nutrition.
- Blend the ricotta very well until silky smooth for the best texture.
Assembly Tips:
- Let the eggplant slices cool slightly before filling so they’re easier to handle.
- Spread the ricotta generously but not too thick on the eggplant slices for easy rolling.
- Roll the eggplant tightly but gently to avoid cracking.
- Use a serrated knife to slice cleanly through the rolls when serving.
Flavor Boosters:
- Add garlic, red pepper flakes, or Italian seasoning to the ricotta for extra flavor.
- Use a high quality marinara sauce or make your own for best flavor.
- Top with fresh basil, parmesan (vegan version), or pine nuts after baking.
Make Ahead Tips:
- Make the cashew ricotta up to 3 days ahead and refrigerate until ready to use.
- Assemble the rolls and refrigerate unbaked until ready to bake.
- Bake, then refrigerate or freeze extras for easy reheat and eat leftovers.
So, whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this Eggplant Rollatini with a Cashew Ricotta Filling is a must-try recipe that’s both delicious and surprisingly easy to make.
Nutrition Facts
4 servings per container
- Amount Per ServingCalories330
- % Daily Value *
- Total Fat
20g
31%
- Saturated Fat 3g 15%
- Potassium 880mg 26%
- Total Carbohydrate
32g
11%
- Dietary Fiber 10g 40%
- Sugars 10g
- Protein 10g 20%
- Calcium 90%
- Iron 2.5%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Enjoy this delicious and satisfying vegan twist on a classic Italian dish! Let me know if you have any other questions.
Vernon Alston, a former chef, is an extraordinary personality with a rich history of food and a creative cooking style. Being the one for Vernon high proficiency in pro cuisine and also thanks to the years of his experience, he has succeeded in enhancing his skills, thus, deputtering the reputation of him as a chef, who is league in creating unforgettable dishes.
