Easy Vegan Eggplant Roll-Ups (Involtini di Melanzane)

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Bored with parmigiana di melanzane? (Strange as it seems, it could happen.) Looking for something else to make with aubergines? You won’t go wrong with my vegan eggplant roll-ups – a delicious baked combination of creamy aubergine, spinach, tomato, and tangy vegan ricotta.

Do I need to fry the eggplants?

Traditionally, the aubergine slices are coated with flour, then fried until just soft; however, if like me, you are conscious about your weight, or you simply don’t wish to fry them, my lighter method tastes just as good.

Plus, there’s no icky, greasy frying pan to wash up. Huzzah!

Do I need to salt the eggplants?

Regarding salting aubergines; smaller, younger ones don’t need to be salted, and the varieties grown in Europe these days have been bred to have no bitterness; however, if you’re in any doubt, it’s best to play it safe. Bitter aubergines can completely ruin a dish. Prep the aubergines 30 minutes ahead of making your recipe, and you’ll be fine.

Salting is easy; simply slice the aubergine, place a colander on a plate (or in the sink), put in a layer of aubergine slices, sprinkle over some coarse salt, add another layer, sprinkle over some salt, and so on. Place a side plate on top of the slices, and lightly weigh it down. Leave to ‘sweat’ for 30 minutes, then rinse well, and dry each slice with a clean tea towel or some kitchen roll.

For even more healthy nomminess, I add some cooked lentils and a few chopped walnuts. Served with a crisp green salad, this makes a lovely light lunch or supper.

(Also excellent with oven-baked wedges… shhhhh!)

You could even have these eggplant roll-ups on their own as a starter.

Easy Vegan Eggplant Roll-Ups

Are…

  • healthy comfort food
  • full of fibre and protein
  • packed with vitamins
  • rich
  • creamy
  • tangy
  • herby
  • filling
  • completely delicious

I’m sure you’re going to love these just as much as we do. Buon appetito!

Have you ever made eggplant roll-ups?

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