Vegan Spinach and Olive Eggplant Rollatini Recipe

Introduction

Vegan Spinach and Olive Eggplant Rollatini is a delightful plant-based twist on the classic Italian rollatini dish. This recipe replaces traditional ricotta with a creamy, vegan-friendly filling that incorporates spinach and olives for a burst of Mediterranean flavor. The eggplant slices are roasted to perfection and then rolled with the savory filling, resulting in a dish that is both visually appealing and scrumptiously satisfying. Ideal for special occasions, family dinners, or as a standout dish at a potluck, this rollatini is rich in flavor and low in SmartPoints, making it a healthy and indulgent choice.

Ingredients

  • Eggplant: 2 large (about 2 pounds total), sliced lengthwise into 1/4-inch thick slices
  • Olive Oil: 2 tablespoons (plus more for drizzling)
  • Salt: 1 teaspoon, divided
  • Black Pepper: 1/2 teaspoon, divided
  • Spinach: 4 cups fresh baby spinach, packed
  • Garlic: 3 cloves, minced
  • Green Olives: 1/2 cup, pitted and chopped
  • Cashews: 1/2 cup, soaked in water for at least 2 hours
  • Nutritional Yeast: 1/4 cup
  • Lemon Juice: 2 tablespoons
  • Oregano: 1 teaspoon, dried
  • Basil: 1 teaspoon, dried
  • Tomato Sauce: 2 cups, low-sodium
  • Fresh Basil: 1/4 cup, chopped (for garnish)
  • Vegan Parmesan Cheese: 1/4 cup (optional, for added flavor and garnish)

Instructions

  1. Preparing the Eggplant: Begin by preheating your oven to 400°F (200°C). Slice the eggplant lengthwise into 1/4-inch thick slices. Arrange the slices in a single layer on a baking sheet lined with parchment paper. Drizzle lightly with olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the eggplant is tender and slightly golden. Remove from the oven and let cool.
  2. Preparing the Spinach Mixture: While the eggplant is roasting, heat a large skillet over medium heat. Add 1 tablespoon of olive oil and minced garlic. Sauté for 1-2 minutes until fragrant, taking care not to burn the garlic. Add the fresh spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
  3. Making the Vegan Cheese Filling: Drain and rinse the soaked cashews. In a food processor, combine the cashews, nutritional yeast, lemon juice, dried oregano, and dried basil. Blend until smooth and creamy. Adjust the texture with a little water if needed; it should be thick but spreadable. Once blended, fold in the cooked spinach mixture and chopped green olives until well combined. Taste and adjust seasoning with additional salt and pepper if necessary.
  4. Assembling the Rollatini: Spread a thin layer of the vegan cheese filling on each eggplant slice. Carefully roll each slice into a tight cylinder and place seam-side down in a baking dish. Repeat until all the eggplant slices are filled and rolled.
  5. Preparing the Sauce: Pour the tomato sauce evenly over the eggplant rolls in the baking dish. If desired, sprinkle with vegan Parmesan cheese for added flavor. Cover the dish with aluminum foil to keep the rolls moist while baking.
  6. Baking the Rollatini: Place the covered baking dish in the preheated oven and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the sauce is bubbling and the rolls are heated through.
  7. Garnishing: Remove the baking dish from the oven and let it rest for a few minutes. Garnish with fresh chopped basil and, if desired, additional vegan Parmesan cheese.
  8. Serving: Serve the Vegan Spinach and Olive Eggplant Rollatini warm. This dish pairs beautifully with a side of mixed greens or a simple quinoa salad. It’s also excellent as a stand-alone entrée or as part of a larger meal.

Nutritional Information (per serving, assuming 6 servings)

  • Calories: 220 kcal
  • Protein: 7 g
  • Fat: 14 g
  • Carbohydrates: 20 g
  • Fiber: 8 g
  • Net Carbs: 12 g

SmartPoints Values

  • WW SmartPoints: 5 points per serving

Useful Tips

  1. Selecting Eggplant: Choose eggplants that are firm and free of blemishes. Smaller eggplants often have fewer seeds and a sweeter flavor, which can enhance the dish.
  2. Pre-Soaking Cashews: Soaking cashews softens them, making them easier to blend into a creamy texture. If you forget to soak them in advance, you can use the quick soak method: boil for 10 minutes and then drain.
  3. Making Ahead: The rollatini can be assembled and refrigerated up to 24 hours in advance. Simply bake as directed when ready to serve. You may need to add a few extra minutes to the baking time if starting from cold.
  4. Freezing: For longer storage, the assembled rollatini can be frozen before baking. Wrap the dish tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. When ready to bake, thaw overnight in the refrigerator and then bake as directed.
  5. Flavor Variations: Feel free to experiment with different herbs and spices in the filling. Fresh herbs like thyme or rosemary can add a unique touch. Additionally, try incorporating other vegetables like sun-dried tomatoes or artichokes for added flavor.
  6. Serving Suggestions: Pair the rollatini with a light, zesty salad or a side of steamed vegetables to create a well-rounded meal. A splash of balsamic glaze can also complement the dish nicely.
  7. Non-Stick Bakeware: Using a non-stick baking dish or lining the dish with parchment paper can help prevent sticking and make cleanup easier.

Conclusion

Vegan Spinach and Olive Eggplant Rollatini is a superbly flavorful and nutritious dish that exemplifies how plant-based cooking can be both indulgent and health-conscious. The combination of roasted eggplant, savory vegan cheese filling, and tangy tomato sauce creates a satisfying meal that appeals to both vegans and non-vegans alike. With its elegant presentation and robust flavors, this rollatini is perfect for any occasion, offering a gourmet touch to your everyday dining. Enjoy this delightful recipe knowing that it is not only low in SmartPoints but also rich in taste and nutrients.