Delicious Vegan Eggplant Rollatini Recipe

Delicious Vegan Eggplant Rollatini Recipe

I recently made this plant-based, low carb, delicious eggplant rollatini. It got rave reviews from hubby and kids. A little bit of work but worth it!

For the white “cheese”: 1 cup raw cashews, 3/4 cup vegetable broth, 1/4 cup nutritional yeast, 1/2tsp salt, 2 crushed cloves of garlic. Blend everything in a high speed blender until very smooth. If you don’t have a high speed blender, you will need to soak the cashews overnight in water and then drain to soften before blending.

I mixed about a half cup of defrosted frozen organic spinach into the “cheese” (this is optional but increases the veggie load of the dish and is a yummy addition).

I used 2 medium sized eggplants which I sliced lengthwise about 1/4 inch thick and baked at 375 for about 20 minutes to soften.

I then laid marinara sauce at the bottom of a baking dish.

I spread the “cheese” onto each eggplant slice and then rolled it up and placed it in the baking dish adding more marinara to cover.

You can sprinkle with parmesan or nutritional yeast or vegan grated cheese over the top of the rollatinis if you’d like.

Bake for 20 minutes.

Dr. Leat Kuzniar ND
Dr. Leat Kuzniar ND
drkuzniar@njnaturopath.com

Dr. Kuzniar is a board member of the New Jersey Association of Naturopathic Physicians and is also a member of the Gastroenterology Association of Naturopathic Physicians. She currently holds a State of Vermont Naturopathic Physician license (as New Jersey does not yet offer licensing for Naturopathic doctors).