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    Home > Recipes > Vegan Mains

    Rustic Eggplant Involtini (Vegan)

    Updated: Nov 19, 2024 | Published: Nov 25, 2022 | by Amanda | 8 Comments

    Skip to Recipe

    Fall in love with this eggplant involtini. A classic Italian comfort food dish, this vegan version combines cashew ricotta rolled in baked eggplant and zucchini. Roasted in a tomato sauce, this beautifully rustic dish is ready to impress.

    An stuffed eggplant roll with tomatoes on a plate.

    This recipe was originally published November 3, 2017 and updated with how-to images, ingredient recommendations and substitutions and an amended recipe on November 25, 2022.

    Jump to:
    • What is Involtini?
    • Why This Vegan Eggplant Involtini Works
    • Ingredients & Substitutions
    • Step-by-Step Guide
    • Which Eggplant Should I Choose?
    • Serving Suggestions
    • Recipe Note
    • More Rustic Comfort Food Coming Right Up
    • Make This Recipe
    • Leave a Comment

    What is Involtini?

    Involtini is Italian for a "small bite of food" and consists of a filling wrapped in an outer layer. Involtini can be made with a meat wrapper, pasta or vegetables.

    Involtino is the diminutive of the word involto, meaning small bundle, roll, or parcel. Involtini is the plural of involtino. And since we're making many rolls, "involtini" it is!

    In the US, the term "rollatini" is commonly used.

    Why This Vegan Eggplant Involtini Works

    There are so many reasons! This Italian comfort food is flavourful, fun and little bit special.

    • It's made from whole ingredients
    • The eggplant for this involtini is baked, not fried.
    • It's a lovely dish for entertaining but easy enough for a family dinner.
    • We love that it's vegan and gluten-free adaptable.
    • With a rich tomato sauce, silky eggplant and creamy cashew ricotta, this delicious plate is flavourful and comforting.
    • It's just so rustic and wonderful plus
    • the kids can make short work of rolling up those eggplant rolls.

    Ingredients & Substitutions

    Eggplant involtini ingredients in a grid with labels.

    Eggplant. A couple of medium to large globes will do the trick.

    Zucchini. I love to add another veg to this dish but you don't have to. It's simple enough to cut zucchini into ribbons, so I always do.

    Cashew ricotta. I use my homemade cashew ricotta for involtini but you can buy store-bought vegan ricotta. You want a nice soft cheese here. I add lemon zest for a little added lift.

    Tomato sauce. My homemade tomato sauce is my go-to for this dish but again, go with store-bought if you want to save time. Look for a good quality sauce with a goodly bit of texture - there are not a lot of ingredients in this recipe so we want each to shine.

    Nutritional yeast or vegan parmesan or both! Add more flavour to your vegan involtini by topping the finished rolls with nutritional yeast or vegan parmesan before going into the oven. If you want to go all out, you could sprinkle some good stretchy vegan cheese. Mmmmm...cheese.

    Panko breadcrumbs. Adding a sprinkle of Panko breadcrumbs adds crunch to the dish. If you don't have Panko breadcrumbs, just use regular or gluten-free breadcrumbs if you need.

    Fresh basil to serve. Because tomato, eggplant, ricotta and fresh basil is a match made in heaven. And because it's pretty.

    Step-by-Step Guide

    You'll find full instructions and measurements in the recipe card at the bottom of the post.

    Step 1.

    Heat your oven and drizzle or brush each eggplant slice with olive oil. Pop them in the oven on a tray for 7 minutes before turning each slice over and cooking for another 7 minutes. We want the eggplant pliable but not completely cooked. Remove from the oven to cool enough to handle with your fingers.

    Step 2.

    Cover the base of your oven dish with tomato sauce.

    Two food images with roast eggplant and involtini in a dish.

    Step 3.

    Combine the lemon zest with the vegan ricotta in a bowl and then set up an assembly line with your eggplant, ricotta and zucchini ribbons. Lay out an eggplant slice and lay zucchini ribbons to cover. Dollop around a tablespoon of ricotta on the end and roll the whole thing together.

    Step 4.

    Place the rolls face down on top of your tomato sauce.

    Two food images showing ricotta being rolled in eggplant.

    Steps 5 and 6.

    Spoon the remaining tomato sauce over the rolls and sprinkle nutritional yeast or vegan parmesan over the top and a good sprinkle of breadcrumbs. Drizzle with a little olive oil and bake in the oven for 20 minutes-ish until the eggplant is soft and the breadcrumbs golden.

    Two food images with eggplant rolls and topped with breadcrumbs.

    And that's it. A beautifully rustic but elegant eggplant involtini on the table. Nice one.

    Which Eggplant Should I Choose?

    When buying eggplant for this dish, look for ones that have a smooth, unblemished skin. A good eggplant will feel heavy in your hand for its size.

    Ideally, they shouldn't be too tapered at either end making rolling a bit tricky. I always use globe variety eggplants because they are the perfect size but if you can't get them, use what you have. Just make sure to dollop your ricotta on the skinny end of each slice and roll towards the wider end.

    It will taste the same.

    Serving Suggestions

    This involtini is rich with flavour but it is quite a light dish so you could easily fit in a side.

    • Serve with a fresh green salad with lemon, salt and olive oil.
    • Try grilled asparagus with a smattering of sea salt and black pepper.
    • Go all in with smashed potatoes with garlic for a heartier meal or simple
    • crusty bread to mop up all those delicious juices.

    Recipe Note

    My original recipe included caramelised onions to fold through the ricotta. I have simplified the recipe and omitted them but if you like them, as I do, by all means include them.

    Finely slice an onion and cook it down on low in a saucepan with a little olive oil, a half teaspoon of sugar and 2-3 tablespoons of water. Cook it for around 15-20 minutes or until the onion is soft and sweet but not jammy. Remove from the heat to cool before folding it through your ricotta. Simples. 🙂

    More Rustic Comfort Food Coming Right Up

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      Swiss Chard Stew with Pimentón and Lentils
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    Sign up to my newsletter and follow along on Facebook, Pinterest and Insta for all the latest news. If you like this recipe, please check out my cookbook "Great Vegan Meals for the Carnivorous Family" It's full of simple, carnivore-approved family recipes.

    Make This Recipe

    Stuffed eggplant roll on a plate.

    Eggplant Involtini with Cashew Ricotta

    This vegan eggplant involtini combines homemade cashew ricotta rolled in zucchini ribbons and roast eggplant.
    5 from 4 votes
    Print Pin Rate
    Course: Main
    Cuisine: Italian
    Diet: Gluten Free | Vegan
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 1 hour hour
    Servings: 4
    Calories: 346kcal
    Author: Amanda Logan

    Ingredients 

    For the involtini

    • 2 medium-large eggplants ends removed and sliced lengthways in to 1cm widths
    • 2-3 tablespoon olive oil to brush the eggplants
    • 2 zucchinis optional, sliced into ribbons using a vegetable peeler
    • 500 ml homemade tomato sauce or store-bought
    • ½ cup breadcrumbs gluten-free if needed
    • ¼ cup vegan parmesan (or nutritional yeast) optional

    For the ricotta

    • 1 cup cashew ricotta or store-bought vegan ricotta
    • zest of 1 lemon

    Instructions

    • Pre-heat the oven to 180 degrees C and line two baking trays with parchment. Brush each eggplant with olive oil on both sides and place them on the trays. Place in the oven for 7 minutes before turning each eggplant slice over and cooking for another 7 minutes. The eggplant should be pliable to roll but not overcooked.
    • While the eggplant is cooking combine your ricotta with the lemon zest and set aside .
    • Once the eggplant is cooked, remove them from the oven and allow to cook slightly. Leave the oven on at 180 degrees C.
    • Set up an assembly line on your kitchen counter starting with the tomato sauce, followed by the eggplant, zucchini ribbons and finally the cashew ricotta. Place an oven-proof baking dish or skillet near you. This recipe makes 9-10 rolls so make sure your dish is big enough.
    • To assemble your eggplant involtini, spoon enough tomato sauce to cover the bottom of your pan. On a board or plate, lay a slice of eggplant down followed by overlapping ribbons of the zucchini (I use enough zucchini to match the width of the eggplant). Spoon around a tablespoon of the cashew cheese on to the zucchini on the end closest to you before rolling the stack gently away from you. Place the roll down on to the tomato sauce with the seem down to keep the roll in place. Repeat with remaining eggplant slices.
    • Spoon any remaining tomato sauce over the rolls before sprinkling over the breadcrumbs and parmesan or nutritional yeast. Drizzle a little olive oil over the top and pop in the oven for around 20-25 minutes or until the eggplant rolls are soft and the breadcrumbs golden.
    • Remove from the oven and serve hot with a smattering of fresh basil.
    Prevent your screen from going dark

    Nutrition

    Calories: 346kcal | Carbohydrates: 27g | Protein: 15g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 38mg | Sodium: 310mg | Potassium: 938mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1210IU | Vitamin C: 32mg | Calcium: 278mg | Iron: 4mg
    Tried It?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.
    « Vegan Chicken Pot Pie Recipe
    Maple Almond Granola »

    Comments

      5 from 4 votes (4 ratings without comment)

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    1. Abs says

      July 25, 2020 at 9:43 pm

      Is the zucchini used to 'tie' the involtini? And the ricotta is inside the roll? Is that correct? Thanks.

      Reply
      • Amanda says

        July 26, 2020 at 9:08 am

        Hi Abs,

        The ribbon of zucchini is laid on top of a slice of eggplant. A dollop of ricotta is then spooned on the end and rolled inside the two. The zucchini isn't absolutely necessary but it is delicious. I hope that helps.

        Cheers, A.

        Reply
        • Abs says

          July 26, 2020 at 11:36 am

          Got it. Thanks for the clarification! Will try later today.

          Reply
          • Abs says

            July 27, 2020 at 3:32 pm

            I made it for my veganish guest. He ate half the dish so either he's super polite or he enjoyed it. Thanks for the recipe.

            Reply
            • Amanda says

              July 27, 2020 at 3:49 pm

              That's great Abs. I am sure it was the dish and your wonderful cooking of it. I hope you both had a lovely evening, x.

    2. Alex says

      November 06, 2017 at 7:58 pm

      I just made it Amanda and it is a beautiful, if a bit time consuming concoction. Thanks for the great recipe, I can now envisage parmigiana and canelloni versions,

      Reply
    3. Michelle+|+The+Last+Food+Blog says

      November 03, 2017 at 10:06 am

      I am so excited for you! You will never fail, and it will fall into place x This recipe is beautiful and I can't wait to try it 🙂

      Reply
      • Amanda says

        November 04, 2017 at 11:03 am

        You are such a wonderful person, Michelle. Thank you. One of the greatest gifts of blogging has been meeting people like you.

        x

        Reply
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