Eggplant, also called aubergine or brinjal, is an incredibly versatile vegetable. Its mild taste and spongy texture make it a great veggie for absorbing the flavor of any dish. It’s also remarkably tasty. And these vegan eggplant rolls, stuffed with rich pesto and dairy-free parmesan, are no exception.
Imagine a soft baked eggplant roll filled with rich vegan parmesan cheese, that is laid into flavorful vegan pesto and topped with more pesto and vegan parmesan cheese. Yes, it is as delicious as it sounds.
In addition to vegan cheddar and parmesan cheese, the filling also features tofu and an array of seasonings. This recipe is best served hot, with bulgur or couscous on the side.
Additional recipes
Looking for more veggie-forward meals to whip up? We’ve got you covered. If you can’t get enough eggplant, make this hoisin eggplant, spicy Brussels sprouts, and tofu recipe. The eggplant is roasted until tender and then mixed with crisp, spicy Brussels sprouts and tofu. The veggies are then tossed with gochujang, a Korean condiment with a sweet-salty-spicy flavor that’s made from red chilies and fermented soybeans. It’s a perfect, easy meatless sheet pan dinner to make cooking on a weeknight a breeze.
For more fall veggies, this rice bowl recipe is cold weather-approved. Maple-roasted parsnips pair with spicy pumpkin seeds and a bright, citrusy orange-mint vinaigrette for a tantalizing meal. The sheet pan rice included in this recipe features chopped dates, which helps to balance out the dish’s savory, earthy flavors. And the rice is easy to make. Simply spread it, along with the dates and water, in a pan, cover with aluminum foil, and bake.
