Savoury Foods

Eggplant Rolls Plant-based Gluten-free

Eggplant rolls Plant-based Gluten-free

An exquisite appetizer or side dish.
Prep Time 1 hr
Cook Time 40 mins
Course Appetizer, Side Dish


  • frying pan, oven, blender ( in case you want to make the marinara sauce from scratch)


  • 2 large eggplants
  • 2 cups tomatoes
  • 1 large red onion
  • 3 bay leaves
  • ½ tsp salt
  • ½ tsp ground pepper
  • ½ tsp paprika powder
  • ½ tsp oregano
  • ½ tsp basil fresh or dry
  • ½ tsp turmeric powder
  • ¼ tsp cinnamon

For the filling

  • 1 cup vegan cheese ( I used grated vegan cheese)
  • 3 large mushrooms
  • ½ cup sliced olives
  • 3 pickles
  • ½ cup almond flakes


  • Preheat oven at 200°C (400°F).
  • Slice the eggplants lengthwise and place them on a baking sheet. Drizzle with olive oil ,salt and pepper.
  • Roast for 15 minutes turning eggplant slices over halfway through.
  • Let cool on sheets on wire racks until cool enough to handle.

Marinara sauce

  • Heat coconut oil or old of choice in a frying pan, add sliced onion. Fry for a few minutes and than add chopped tomatoes, bay leaves, oregano, basil, salt, pepper, paprika powder, turmeric powder, cinnamon.
  • Let it cook with lid on for 10 minutes.Remove from heat and let it cool. Once cooled we will use a blender to make the sauce.
  • Pour marinara sauce on the bottom of a baking dish.
  • Take an eggplant slice, add cheese, a slice of pickle, slice of mushroom, sliced olives and almond flakes.Roll up and use a toothpick to hold it together.Place it in the baking dish carefully.Repeat with the rest of the eggplant slices.
  • Sprinkle more of the marinara sauce over the rolls.
  • Bake at 190°C (390°F) for about 30-40 minutes depending on the oven.
  • Remove from oven.
  • Enjoy hot or warm.


  • You can use a store bought tomato sauce ,I preferred to make it from scratch.
  • You can also play around with what you use for filling.
Keyword eggplant roll, glutenfree, plant based, vegan meatloaf

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