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A light, easy and fresh dinner - Mediterranean Vegan Eggplant Roll Ups. A combination of seasoned cauliflower rice rolled up in grilled eggplant over marinara | ThisSavoryVegan.com #vegan #plantbased
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4.65 from 14 votes

Mediterranean Vegan Eggplant Roll Ups

A light, easy and fresh dinner - Mediterranean Vegan Eggplant Roll Ups. A combination of seasoned cauliflower rice rolled up in grilled eggplant over marinara.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4

Ingredients

FOR THE EGGPLANT

  • 1-2* eggplants sliced in 8 half inch pieces
  • olive oil
  • salt & pepper to taste

FOR THE FILLING

  • 1 head cauliflower
  • 3 cloves garlic peeled
  • 4 oz sun-dried tomatoes in oil
  • 5-6 large basil leaves
  • 1 teaspoon olive oil
  • ¼ cup plain hummus
  • 2 tablespoon vegan parmesan
  • 2 cups baby spinach chopped
  • ½ lemon juiced
  • 2 teaspoon Italian seasoning
  • salt & pepper to taste

FOR THE CASSEROLE

  • 3-4 cups marinara
  • vegan parmesan for topping
  • fresh parsley or basil for topping

Instructions

FOR THE EGGPLANT

  • Slice eggplant into eight ½" slices. Season with salt and pepper.
  • Heat a griddle over medium-high heat. Coat the bottom of the pan with olive oil.
  • Working in batches, grill eggplant until there are gill marks on both sides and eggplant begins to soften. Add additional oil to the pan between batches if needed.
  • Set eggplant aside. 

FOR THE FILLING

  • Cut cauliflower into florets and place in a food processor. Blend until cauliflower is the size of rice. Add garlic, sun-dried tomatoes and basil to the food processor and pulse until combined.
  • Heat olive oil in a pan over medium heat. Add cauliflower mixture to the pan.
  • Saute for 2 minutes, stirring frequently. Add hummus, vegan parmesan, baby spinach, lemon juice, Italian seasoning, salt & pepper to the pan and stir to combine.
  • Saute for an additional 3-5 minutes, or until everything is thoroughly combined, cauliflower is softened and spinach is wilted.
  • Taste and adjust seasonings as needed.

FOR THE CASSEROLE

  • Preheat oven to 350 degrees.
  • Pour marinara into the bottom of a baking dish and spread evenly.
  • Top each eggplant slice with 2-4 tablespoons of filling (depending on how wide the slice is).
  • Roll eggplant slices up and place in the baking dish on top of the marinara sauce. 
  • Place in the oven and bake for 15-20 minutes - or until everything is warmed through.
  • Remove from the oven and top with vegan parmesan and parsley (or basil).
  • Plate eggplant with marinara and serve.

Notes

*If you want 8 uniform large pieces, you will want to use 2 eggplants. If you are ok with 4 of the slices being on the smaller side (like I did), use 1 eggplant.