Gluten Free Vegan Eggplant Rollatini

Total time1 hr 55 min

Prep time40 min

Cook time45 min

Tender roasted eggplant planks get rolled around a rich, creamy filling built from soaked cashews and pressed tofu, brightened with lemon juice, garlic, and fresh basil and spinach folded right in. Everything gets nestled into a baking dish, blanketed in marinara, and baked until bubbling and golden at the edges — it's the same cozy, saucy comfort as a classic rollatini, just built entirely from plants. The eggplant itself does double duty here, standing in for pasta sheets while staying soft enough to roll without cracking. Nutritional yeast and a savory topping add that final layer of umami richness before it goes back in the oven to finish. Since the whole dish is built from vegetables, legumes, and simple pantry staples rather than any wheat-based noodles or breading, it's a solid, satisfying option to add to a gluten free dinner lineup. Serve it straight from the dish with extra basil scattered on top for a comforting, restaurant-style meal at home.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the eggplant

2 large eggplants (about 2 lb total), trimmed
1 ½ tsp kosher salt, divided
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all

For the cashew-tofu ricotta

1 cup raw cashews, soaked in cold water for at least 30 minutes, then drained
1 block (14 oz) firm tofu, drained and pressed
3 tbsp nutritional yeast
2 tbsp fresh lemon juice
2 garlic cloves, minced
¼ tsp black pepper
1 cup fresh baby spinach, roughly chopped
¼ cup fresh basil leaves, thinly sliced

For assembly

2 ½ cups marinara sauce, divided
½ cup vegan parmesan, divided

For serving

fresh basil leaves, for serving (optional)

Instructions

1
Slice each eggplant lengthwise into planks about 1/4 inch thick — you need at least 12 planks total. Lay them in a single layer on a colander or paper-towel-lined baking sheet, sprinkle both sides with 1 tsp of the kosher salt, and let them sit for 30 minutes until beads of moisture appear on the surface. Pat thoroughly dry with paper towels.
2
While the eggplant drains, place the drained cashews in a food processor and process until finely ground, about 30 seconds. Add the pressed tofu, nutritional yeast, lemon juice, minced garlic, remaining 1/2 tsp salt, and black pepper. Process until the mixture is smooth and creamy, scraping down the sides as needed, about 1–2 minutes. Transfer to a bowl and fold in the chopped spinach and sliced basil. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!