A sumptuous and savory delight, these Eggplant Rolls offer a creamy, nutty filling and a tangy tomato sauce that perfectly complements the grilled eggplant. This dish is not just vegan-friendly, but also packed full of flavor and wholesome ingredients.
This recipe is Budget, Vegan, Dairy-Free, and Quick, with main ingredients being Eggplant and Vegan Cream Cheese.
Enjoy this as a main course or an appetizer, either way, the flavorful filling and rich sauce will have you coming back for more.
Eggplant Rolls Recipe
To truly savor these Eggplant Rolls, we recommend serving them warm, garnished with a drizzle of the tomato sauce and a sprinkle of fresh cilantro.
Filling
In a bowl, combine vegan cream cheese, minced garlic, minced walnuts, chopped cilantro, salt, and pepper. Mix well.
Eggplant
Grill the sliced eggplants on a pan with some olive oil until they’re tender.
Assembling the Rolls
Spread the cream cheese filling on each slice of grilled eggplant. Roll them up tightly.
Tomato Sauce
Sauté the diced onion and minced garlic, then add crushed tomatoes or puree and vegan cream cheese. Blend the mixture and season it with salt, pepper, and dry oregano.
Final Steps
Serve the eggplant rolls warm with a generous serving of tomato sauce.
Eggplant Rolls with Creamy Walnut Filling and Tomato Sauce
Equipment
- Mixing bowls
- Frying pan
- Spatula
- Blender
Ingredients
- 2 eggplants sliced
- 1 cup vegan cream cheese
- 2 garlic cloves minced
- 1/2 cup walnuts minced
- Handful cilantro chopped
- Salt & pepper to taste
- For the Tomato Sauce:
- 1 onion diced
- 2 garlic cloves minced
- 1 cup crushed tomatoes or puree
- 1 tbsp vegan cream cheese
- Salt & pepper to taste
- 1 tsp dry oregano
Instructions
- Prepare the Filling: In a bowl, combine 1 cup vegan cream cheese, 2 minced garlic cloves, 1/2 cup minced walnuts, a handful of chopped cilantro, and season with salt & pepper. Mix well.
- Grill the Eggplant: On a pan with some olive oil, grill the slices of 2 eggplants until tender and slightly browned.
- Assemble the Rolls: Lay each grilled eggplant slice flat and spread a generous amount of the creamy filling. Roll them up tightly.
- Make the Tomato Sauce: In a separate pan, sauté 1 diced onion and 2 minced garlic cloves. Add 1 cup of crushed tomatoes or puree, and 1 tbsp of vegan cream cheese. Blend the sauce and season with salt, pepper, and 1 tsp of dry oregano.
- Serve: Place the eggplant rolls on a serving dish and pour the tomato sauce over them. Enjoy!
Notes
If walnuts are not to your liking, you can substitute them with pecans or almonds.
Fresh basil or parsley can also be used in place of cilantro for a different flavor profile.