Eggplant Roll Ups with Creamy Cashew and Tofu Ricotta
We have been obsessed with eggplants recently. I mean they are SO versatile. These eggplant roll ups with creamy cashew and tofu ricotta are going to jump to the top of your eggplant recipe list. They are easy to make and just melt in your mouth delicious. It’s a snowy day (in MARCH!! Wild, I know!) in Boston but these hearty roll ups are warming us right up. Keep reading for the details and the full recipe!
The Details
This recipe is pretty simple. Slice the eggplant into 1/4″ slices, coat with olive oil, salt, and pepper, and stick in the oven at 350 for about 35 minutes or until cooked through and easy to roll! While you are roasting, prepare the tomato sauce. You can either use your favorite sauce in a jar if you’re pressed for time or the tomato sauce from our vegan cabbage rolls recipe. We opted to use that sauce but replace the basil with 2 teaspoons of adobo (or to taste).
For the cashew tofu ricotta, we boiled the cashews for 20 minutes (faster than soaking them overnight but that’s an option too if you prefer) and then blended all of the ingredients together. From there we spread a thick layer of cashew tofu ricotta on the eggplant slices, followed by a layer of tomato sauce. Then, loosely roll the eggplant slices. I say loosely because if you roll them too tightly a lot of excess stuffing will fall out! We topped with some more tomato sauce, if you have left over cashew tofu ricotta, you can toss that on too if you like! Serve with some salad, our tostones, or just eat a whole bunch of them!
In terms of timing, our advice for everything to finish at the same time would be to put the eggplant to roast and then start the sauce and the cashews boiling. Then, when the eggplant is ready, you can blend the ricotta and the sauce will also be done! You can have dinner finished in just about 45 minutes!
Eggplant Roll Ups with Creamy Cashew Tofu Ricotta Cheese
Course Main Course
Cuisine Latino Vegan
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Ingredients
Eggplant
1 large eggplant
1 tbsp olive oil
1 tsp salt, pepper
Cashew Tofu Ricotta Cheese
1 cup raw cashews
3.5 ounces extra firm tofu
1/4 cup aquafaba (the liquid from a can of chickpeas)
2 cloves garlic
2 tsp nutritional yeast
1 tsp lemon juice
1 tbsp adobo, or to taste
Tomato Sauce
1 red onion (diced)
4 cloves garlic
4 tbsp red wine
4 tsp garlic powder
4 tsp onion powder
3 tbsp tomato paste
16 oz tomato sauce
3 large tomatoes (diced)
1 tbsp oregano
2 tsp adobo
2 tbsp olive oil
Instructions
Eggplant
Heat oven to 375 degrees. Wash eggplant and remove the green "hat" at the top. Slice vertically in 1/4" strips and coat each side with the olive oil salt and pepper. Bake for about 30 minutes or until eggplant is nice and tender.
Cashew Tofu Ricotta
Boil cashews in water for 20 minutes (or soak overnight in water if you prefer). Drain cashews and blend with other ingredients until smooth.
Tomato Sauce
Heat 2 tablespoons of olive oil in a pan. Saute onion, garlic, and red wine. After everything has softened, add the tomato paste and continue to stir. Add the tomato sauce as well as the diced tomatoes and bring the sauce to a slow boil. Add in seasonings (garlic powder, onion powder, salt, oregano, adobo), taste and add more if desired.
Let sauce simmer for about 15 minutes or until the diced tomato falls apart and the sauce smoothes out.
Assembly
Spread a thick layer of cashew tofu ricotta cheese on the roasted eggplant followed by a layer of tomato sauce. Loosely roll the eggplant starting from one of the long ends (not too tightly or too much of the filling will fall out!). Top with more tomato sauce and enjoy!
Recipe Notes
*Aquafaba is the liquid inside of a can of chickpeas. Feel free to use the chickpeas in a salad, roast them in the oven, or for hummus!
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