Vegan Eggplant Involtini Recipe

I absolutely love this recipe because it transforms humble eggplants into a mouthwatering vegan dish that’s both hearty and nutritious, while also being impressively simple to make for even a novice cook. Plus, the combination of creamy vegan ricotta, zesty lemon, and aromatic basil rolled up in delicious eggplant slices and smothered in marinara sauce feels like a cozy, plant-based hug on a plate!

I enjoy the process of making recipes that are absolutely scrumptious and also pretty darn healthy. My version of Vegan Eggplant Involtini—an Italian dish featuring layers upon layers of eggplant—is something I couldn’t stop eating while testing it.

Unlike traditional involtini, which is made with ricotta, my version contains a plant-based cheese that has both the taste and texture of ricotta. It is the kind of dish you could serve to anyone—vegetarian, vegan, or omnivore—and they would all love it.

Vegan Eggplant Involtini Recipe Ingredients

• Eggplants: Rich in fiber; supports digestion and low in calories.
• Vegan Ricotta Cheese: Provides creamy texture and protein without dairy.
• Nutritional Yeast: Adds cheesy flavor; rich in B-vitamins.
• Marinara Sauce: Tomato-based; full of antioxidants and lightly sweet.
• Pine Nuts: Enhance richness; source of healthy fats and protein.
• Basil Leaves: Fresh, herbal flavor; contains antioxidants and anti-inflammatory properties.

Vegan Eggplant Involtini Recipe Ingredient Quantities

• 2 medium eggplants
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup vegan ricotta cheese
• 1/4 cup nutritional yeast
• 1/4 cup fresh basil leaves, chopped
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon zest
• 2 cups marinara sauce
• 1/4 cup pine nuts, toasted
• 1/4 cup fresh parsley, chopped

How to Make this Vegan Eggplant Involtini Recipe

1. Set your oven to 375°F (190°C) to start. There are a number of steps involved in preparing this chicken dish, but the work is well worth it. You and your dining companions will enjoy tender meat with flavor deep down to the bone. The chicken is paired with a sauce made with wine, mustard, and several other tasty ingredients.

2. Cut the eggplants lengthwise into 1/4-inch thick slices; the first and last slices that are mostly skin can be discarded.

3. Paint the cut eggplant with olive oil and sprinkle both sides with salt and pepper.

4. Cook the eggplant on a very hot grill pan (or grill) until soft, with nice grill marks, 3-4 minutes per side. Alternatively, roast in a very hot oven for about 15 minutes or until tender.

5. In a bowl, mix the following ingredients to make the filling:

– vegan ricotta
– nutritional yeast
– chopped basil
– minced garlic
– lemon juice
– lemon zest

Blend the mixture until smooth.

6. Arrange the sliced eggplant on a work surface. Take 1-2 tablespoons of the filling and place it at one end of each eggplant slice.

7. Starting with the filling end, roll up the slices and fill the eggplant securely around the filling.

8. In the base of a baking dish, spread 1 cup of the marinara sauce.

9. Lay the rolled eggplant involtini in the baking dish, seam-side down. Pour the rest of the marinara sauce over the rolls.

10. Cover the dish with foil and bake in a preheated oven 25 minutes. Remove the foil, sprinkle with toasted pine nuts, and bake for an additional 5 to 10 minutes. Garnish with fresh parsley before serving.

Vegan Eggplant Involtini Recipe Equipment Needed

1. Oven
2. Grill pan (or optional grill)
3. Sharp knife
4. Cutting board
5. Pastry brush or silicone brush
6. Large bowl
7. Spoon or spatula for mixing
8. Baking dish
9. Aluminum foil
10. Measuring spoons
11. Measuring cups

FAQ

• Can I grill the eggplant instead of baking it?Absolutely, imparting a smoky flavor to the eggplant will ensure your involtini has an irresistible depth of deliciousness. Sure, you can just roast the slices. But if you’re working with a stovetop grill and have the means to set up an outdoor fire, take the plunge—and the eggplant—with gusto.
• Is there a substitute for vegan ricotta cheese?Substituting vegan ricotta can be done by blending tofu with lemon juice, nutritional yeast, and salt.
• Can I make this dish ahead of time?Certainly. Ready the rolls and keep them in the fridge for as long as 24 hours before you stick them in the oven.
• How do I store leftovers?Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.
• Can I freeze the involtini?You can freeze it prior to baking. Before baking, thaw it in the refrigerator overnight.
• What can I serve with eggplant involtini?It goes well with a side salad, toasted bread infused with garlic, or an assortment of beautifully roasted vegetables.
• Can I add other vegetables to the filling?Of course! Adding spinach, mushrooms, or zucchini to the filling would be excellent.

Vegan Eggplant Involtini Recipe Substitutions and Variations

Ricotta Cheese, Vegan Style: Replace with soft tofu mixed with some lemon juice and nutritional yeast. Blend ’til smooth and creamy for a texture and flavor that will make you forget that you don’t have ricotta.
Nutritional Yeast: Exchange with milled flaxseed or a handful of ground walnuts for a flavor that resembles nutritional yeast.
Chopped walnuts or slivered almonds can be used in place of pine nuts for a different texture and flavor.
Marinara Sauce: If desired, substitute with roasted tomato sauce or pureed stewed tomatoes.

Pro Tips

1. Salting Eggplant: After slicing the eggplants, sprinkle them with salt and let them sit for about 20 minutes. This helps draw out excess moisture and removes any potential bitterness. Be sure to pat them dry afterward to remove the salt and moisture before proceeding with grilling or roasting.

2. Enhance the Filling: For extra flavor, consider adding a pinch of red pepper flakes to the vegan ricotta mixture for a bit of heat. You could also try incorporating some finely chopped sun-dried tomatoes or capers for a salty, tangy kick.

3. Toasting Pine Nuts: To maximize the flavor of the pine nuts, toast them in a dry skillet over medium heat until they are golden brown and fragrant. Watch them carefully to avoid burning, as pine nuts can toast quickly.

4. Sauce Layering: Warm up the marinara sauce on the stovetop before spreading it in the baking dish. Using warm sauce can help kickstart the baking process and ensure even cooking.

5. Resting Before Serving: Once baked, let the dish rest for about 5 minutes before serving. This allows the flavors to meld together and helps the eggplant involtini hold its shape when serving.