Rustic Eggplant Involtini

Rustic Eggplant Involtini

Rustic Eggplant Involtini

Camille Verdier
This vegan eggplant involtini combines homemade cashew ricotta rolled in zucchini ribbons and roast eggplant.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main
Cuisine Italian
Servings 4 people


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
  • ¼ cup vegan parmesan or nutritional yeast optional

For the ricotta:

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


  • 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.
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