Vegan Eggplant Ricotta Rollups

Why I love it

Eggplant is a sleeper. Be sure to make this during eggplant season. This is so balanced because it has veggies, protein, and goooooey cheese. I could not stop eating these, they are way too good! Be an aubergenius and make these roll ups!

Ingredients

Main:

•1 eggplant

•1 cup tomato sauce

•Vegan mozz

Vegan ricotta: 

•1/2 block firm tofu

•2 basil leaves 

•1/2 tbsp lemon juice 

•1/8 cup cashews 

•Salt to taste 

Toppings:

•Basil

•Pepper

•Lemon juice 

Replacements

You can replace the homemade mozz with store bought. You can sub in your favorite herbs.

Recipe

1. Preheat your oven to 350 F.

2. Slice your eggplant lengthwise into even slices. Bake for 20 minutes so that they are pliable and to remove some moisture. 

3. Meanwhile, make your ricotta cheese by processing tofu, cashews, salt, lemon juice, and basil together.

4. Once the eggplant is done, remove from the pan and layer on tomato sauce. Stuff each eggplant slice with the ricotta and roll it up. Place on top of the tomato sauce. 

5. Top with more sauce and vegan cheese. Turn the oven up to 400 F and bake for 20 minutes or until the cheese is melted. Top with your favorite toppings! Enjoy!