Introduction: Indulge in the tantalizing flavors of our Vegan Spinach and Olive Eggplant Rollatini—a culinary delight that marries the richness of eggplant with the freshness of spinach and the briny essence of olives. This dish is not only a feast for the taste buds but also a celebration of plant-based ingredients. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this recipe promises to satisfy your cravings and impress your guests.

Ingredients:

  • 2 large eggplants
  • 2 cups of fresh spinach, chopped
  • 1 cup of Kalamata olives, pitted and chopped
  • 1 cup of vegan ricotta cheese
  • 1/4 cup of nutritional yeast
  • 2 cloves of garlic, minced
  • 1 tablespoon of olive oil
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried basil
  • Salt and pepper to taste
  • 2 cups of marinara sauce
  • Fresh basil leaves for garnish

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Slice the eggplants lengthwise into thin strips, about 1/4 inch thick.
  3. Place the eggplant slices on a baking sheet lined with parchment paper. Lightly brush each slice with olive oil and sprinkle with salt and pepper.
  4. Roast the eggplant slices in the preheated oven for 15-20 minutes or until they are tender and slightly golden brown. Remove from the oven and set aside to cool.
  5. In a skillet over medium heat, add a tablespoon of olive oil.
  6. Add minced garlic and sauté until fragrant, about 1 minute.
  7. Add chopped spinach to the skillet and cook until wilted, about 3-4 minutes.
  8. Remove the skillet from heat and stir in chopped olives, vegan ricotta cheese, nutritional yeast, dried oregano, and dried basil. Season with salt and pepper to taste.
  9. Spread a thin layer of marinara sauce on the bottom of a baking dish.
  10. Take each roasted eggplant slice and spoon a generous amount of the spinach and olive mixture onto one end. Roll up the eggplant slice and place it seam side down in the baking dish. Repeat with the remaining eggplant slices and filling.
  11. Once all the eggplant slices are rolled and arranged in the baking dish, pour the remaining marinara sauce over the top.
  12. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes or until the sauce is bubbly and the rollatini are heated through.
  13. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves

Introduction: Indulge in the tantalizing flavors of our Vegan Spinach and Olive Eggplant Rollatini—a culinary delight that marries the richness of eggplant with the freshness of spinach and the briny essence of olives. This dish is not only a feast for the taste buds but also a celebration of plant-based ingredients. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this recipe promises to satisfy your cravings and impress your guests.

Ingredients:

  • 2 large eggplants
  • 2 cups of fresh spinach, chopped
  • 1 cup of Kalamata olives, pitted and chopped
  • 1 cup of vegan ricotta cheese
  • 1/4 cup of nutritional yeast
  • 2 cloves of garlic, minced
  • 1 tablespoon of olive oil
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried basil
  • Salt and pepper to taste
  • 2 cups of marinara sauce
  • Fresh basil leaves for garnish

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Slice the eggplants lengthwise into thin strips, about 1/4 inch thick.
  3. Place the eggplant slices on a baking sheet lined with parchment paper. Lightly brush each slice with olive oil and sprinkle with salt and pepper.
  4. Roast the eggplant slices in the preheated oven for 15-20 minutes or until they are tender and slightly golden brown. Remove from the oven and set aside to cool.
  5. In a skillet over medium heat, add a tablespoon of olive oil.
  6. Add minced garlic and sauté until fragrant, about 1 minute.
  7. Add chopped spinach to the skillet and cook until wilted, about 3-4 minutes.
  8. Remove the skillet from heat and stir in chopped olives, vegan ricotta cheese, nutritional yeast, dried oregano, and dried basil. Season with salt and pepper to taste.
  9. Spread a thin layer of marinara sauce on the bottom of a baking dish.
  10. Take each roasted eggplant slice and spoon a generous amount of the spinach and olive mixture onto one end. Roll up the eggplant slice and place it seam side down in the baking dish. Repeat with the remaining eggplant slices and filling.
  11. Once all the eggplant slices are rolled and arranged in the baking dish, pour the remaining marinara sauce over the top.
  12. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes or until the sauce is bubbly and the rollatini are heated through.
  13. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves

Nutritional Information:

  • Serving Size: 1 rollatini
  • Calories: 150
  • Total Fat: 8g
  • Saturated Fat: 1g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 300mg
  • Total Carbohydrates: 15g
  • Dietary Fiber: 5g
  • Sugars: 7g
  • Protein: 6g

Smart WW Points: 4 per serving

Conclusion: Elevate your dining experience with our Vegan Spinach and Olive Eggplant Rollatini—a symphony of flavors and textures that will leave you craving more. Whether you’re hosting a dinner party or simply enjoying a cozy meal at home, this dish is sure to become a favorite in your repertoire. Plus, with its nutritious ingredients and low Smart WW Points, you can indulge guilt-free. Try it today and savor the goodness of plant-based eating!