• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Fork and Beans

Making food fun for the family

  • HOME
  • ABOUT
    • Privacy Policy
  • RECIPES
    • Specialized Diets
    • Breakfast
    • Kid Lunchbox
    • Dinner Ideas
    • Snacks for Kids
    • Desserts
    • Drinks
    • Candy/Candy Bars
    • Copycat Snacks
    • Sauces/Spreads
    • Gluten Free Bread
    • Baking 101
  • Holidays
    • Halloween
    • Thanksgiving | Fall
    • Christmas
    • Hanukkah
    • Valentine’s
    • St. Paddy’s Day
    • Groundhog Day
    • April Fools
    • Easter | Spring
    • Earth Day
    • Cinco de Mayo
    • Mother’s Day
    • July 4th | Summer
    • Birthday Ideas
  • Crafts | Activities
  • My Cookbook

Eggplant and Heather

April 13, 2012 by Cara

One of my most favorite aspects about blogging is meeting people who are not only quality writers/photographers/recipe creators, but they are quality people as well. Heather, over at Sunday Morning Banana Pancakes, {how much do you love THAT name?} is just that type of person. An all-around beautiful person, Heather inspires me to take better pictures, to push myself with my recipes {take this recipe for example, she is always doing new and inventive ways to eat}, and to be a more supportive presence among my blogging friends. I heart this girl and you should too.

Can I tell you how excited I am to be part of Cara’s ah-maz-ing “people you should know” line up here at Fork and Beans; super excited to say the least. Honestly I’m not sure who found who, but what I do know for sure is that I fell instantly head over heels in love with Cara and her magnificent Blog – Cara was definitely blessed with the creativity gene along with the best personality and sense of humor a girl could have, she was my first true “blogging buddy“ that I connected with. So, today I am sharing with you a savory recipe full of flavor that will have you going back for seconds, a recipe that will convert all those non eggplant haters into lovers….lovers of eggplant that is.

Eggplant Rollatini is perfect for a fancy pants dinner with your parents, for a boy (or girl) you are trying to impress or a quick weeknight dinner .

Eggplant is thinly sliced and salted. The salting part is not optional, this is what separates exceptional from eh, I think I’ll pass on seconds. Salting the eggplant will release the bitterness of the eggplant and will also help with tenderizing.

A Parsley Tofu Ricotta is whipped up in your food processor – this is my stand by “ricotta” recipe, it is very forgiving you can toss in any herb or green you have on hand (the ones that make sense of course, not quite sure how well dill would do in this mix)


A dollop of tofu ricotta is placed at on end of the eggplant slice, then rolled up and placed seam side down in a baking dish that has a thin layer of tomato sauce spread on the bottom.

A bit more sauce is spread over the rollatini, then topped with fresh baby spinach & pine nuts.


Then baked for a bit, while the rollatini are baking, please feel free to dance around your living room while singing at the top of your lungs – I like to do this often while dancing with my cat.

This dish is sure to get you a round of applause, double kisses on the cheek or a second date

Eggplant Rollatini
Makes approximately 8 rollatini (4 servings)
Easily doubled
You will Need:
1 large eggplant top and bottom removed, thinly sliced lengthwise
1 tbsp kosher salt for salting the sliced eggplant

For the tofu ricotta:
7 oz extra firm tofu drained
1 garlic clove
Zest of 1 lemon
2 tsp olive oil
Handful of parsley
1 tbsp nutritional yeast
1 tsp salt

2/3 cup tomato sauce ( ¼ cup for the bottom of the pan & ½ cup for the top)
1 cup fresh baby spinach
¼ cup pine nuts
Drizzle of olive oil
Assembly:
Pre heat oven to 400*
Prep and slice your eggplant
On a few sheets of paper towels line your eggplant up the sprinkle both sides with salt – allow to sit for a minimum of 10 minutes, longer is great if you have the time (up to 20 minutes)
While the eggplant is salting, make your tofu ricotta. In a food processor add tofu through salt, blend well until you reach your desired consistency – I prefer a more smooth tofu ricotta
Spread ¼ cup of sauce in your baking dish – an 8×8 square dish works well or a round pie plate
After the eggplant has sat for the desired amount of time, place a dollop (amount will vary depending on the size of the slice you are working with) at one end of the eggplant and roll up. Place seam side down in the baking dish and repeat until all your eggplant is used up.

Spread the remaining ½ cup of sauce over the rollatini (feel free to use more sauce to suite your taste). Top with Baby Spinach, pine nuts and drizzle with olive oil. Bake in the oven for 30 minutes until the eggplant is tender and the sauce bubbly.
Remove from the oven and allow to sit for 5 – 10 minutes prior to serving.

Enjoy!

YOU ALSO MIGHT LIKE:

  • Easy Vegan Rocky Road Ice CreamEasy Vegan Rocky Road Ice Cream
  • Salted Caramel Mini DonutsSalted Caramel Mini Donuts
  • Father’s Day Portrait ToastsFather’s Day Portrait Toasts
  • Firecracker Fruit KabobsFirecracker Fruit Kabobs

Filed Under: Kid-Friendly

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Previous Post: « Dessert Nachos
Next Post: Almond Joy Mini Donuts »

Reader Interactions

Comments

  1. Dana Withee

    September 26, 2014 at 12:14 pm

    This was great! I am new to DF/GF and was a little skeptical. WOW! The ricotta is really good. Thank you so very much!

    • Cara

      September 30, 2014 at 9:14 am

      So glad to hear it Dana! xo

  2. clara

    May 30, 2012 at 2:28 pm

    This is the VEGANOMICON recipe for eggplant rollatini with spinach and toasted pinenuts, right? Or is there something you really changed about the recipe? And if yes could you tell me why? I would like to make the VCON recipe for a friend and it would be nice knowing of something is “not perfect” about it!

    • Cara

      May 31, 2012 at 7:56 am

      Hi Clara. I can’t give you an answer to this, seeing that this is not my recipe–it was a guest post. But as far as I know, this is her recipe, not VEGANOMICON’S. Not sure if that helps at all but it’s all I got 😉

  3. Tasty Yummies

    April 16, 2012 at 2:28 pm

    Wow this looks amazing. I love the idea of the tofu ricotta I do something kinda similar with raw cashews, but I will have to try it out with the tofu. YUM! Thanks for sharing Heather.
    I love these people you should know posts, so fun to check out new-to-me bloggers. Thanks for doing this, Cara!

    • Cara

      April 16, 2012 at 2:58 pm

      The first half of guest bloggers is coming to end…only to be greeted with a second round. And guess who is on the list? It’s you! It’s you! 🙂

      • Tasty Yummies

        April 17, 2012 at 11:50 am

        Ooooh, super duper YAY! You just made my day.

        (Haha, that unintentionally rhymed)

  4. GiGi

    April 16, 2012 at 8:58 am

    Ooh, Manja! Eggplant rollatini is one of my faves. I like rolling things up and like Italian food 🙂 and Italians. This looks deliciouis. Thank you for a great guest post. I am now following your pancake blog.

  5. Shira

    April 14, 2012 at 9:11 am

    Such GORGEOUS photos on this one! Great work ladies! xo

    • Heather

      April 14, 2012 at 10:39 am

      Thank you Shira – this recipe was a lot of to photograph 🙂

  6. Genevieve

    April 13, 2012 at 12:24 pm

    I was waiting for Heather to be one of your featured people you should know! I’m glad that I’ve already gotten to know both of you and your blogs 🙂
    I think I’ve only had eggplant rollatini once, and it was at a bad buffet so needless to say it didn’t exactly turn me on to the idea…but now your recipe makes me want to try it again!

    • Cara

      April 13, 2012 at 9:14 pm

      Eeeewww, your bad buffet experience is giving me nightmares. Yuck. Funny how one incident like that can alter your perception about something for a long time, huh? Try it again!! But this time with fresh ingredients, made by Heather boo 🙂 Better yet, let’s have Heather just make it for us…

    • Heather

      April 14, 2012 at 10:40 am

      If you two get yourself to me or I too you I will aboslutely cook this for you both AND make the Strawberry Quinoa Cake – sound like a deal?

      • Genevieve

        April 14, 2012 at 1:26 pm

        You are just the nicest! That would be the best meal! And I’ll take those pretty flowers you offered too 🙂
        And yes Cara, I don’t think I ate anything good at that lunch, I should have just stuck to the salad bar where things were somewhat more fresh!

  7. Richa@HobbyandMore

    April 13, 2012 at 12:20 pm

    I am one of those too.. I like eggplants only certain ways.. and some other ways will make me run out the door!.. love this rollatini though.. with all that delicious sauce and ricotta.. i should give it a try!

    • Cara

      April 13, 2012 at 9:10 pm

      It seems like there are a lot of us in that corner 🙂 I am with you too Richa, but this really does sound so good! I am dying to try that ricotta.

    • Heather

      April 14, 2012 at 11:19 am

      I am so one of those people too- this is my absolute favorite way to eat eggplant – besides the way my lebanese friend serves it – cured and stuffed with ground pinenuts and a bunch of spices – amazing!

  8. frugalfeeding

    April 13, 2012 at 11:31 am

    I’m one of THOSE people too, obviously :D. This is a lovely post 🙂

    • Cara

      April 13, 2012 at 9:00 pm

      You wish! You better bring it in a couple of weeks pal… Great, now I have to work on nice things to say about you, don’t I?

    • Heather

      April 14, 2012 at 11:20 am

      I can’t wait to see what your intro reads, I am sure Cara has something extra special already written up for you!

      • frugalfeeding

        April 15, 2012 at 2:41 pm

        I bet she has and none of it good! I really need to get my recipe thinking cap on…

        • Cara

          April 15, 2012 at 3:20 pm

          Define “special”…

  9. Heather @ Better With Veggies

    April 13, 2012 at 10:52 am

    This looks delicious – and I haven’t tried tofu ricotta (I’ve made mine with macadamia nuts), intriguing! Thanks for introducing a new-to-me blogger too!! 🙂

    • Cara

      April 13, 2012 at 9:12 pm

      Oooohhhh macadamia nuts! Now I need to try both versions. I will wait patiently for your nut ricotta recipe Heather 🙂

      • Heather @ Better With Veggies

        April 15, 2012 at 2:25 pm

        I didn’t realize that one was unique – I’m not sure I remember who I learned it from. Guess it’s time for me to tweak and post. 🙂

    • Heather

      April 14, 2012 at 11:20 am

      Ooo I bet the macadamia nuts makes for a super creamy ricotta – I have to give that a try!

      • Heather @ Better With Veggies

        April 15, 2012 at 2:25 pm

        It is really great & EASY peasy. I think I feel an italian recipe in the works. 🙂

  10. Willow

    April 13, 2012 at 9:18 am

    Haha – I love you guys! This is such a great post, and it’s nice to see Heather getting a feature here. 🙂

    • Cara

      April 13, 2012 at 9:11 pm

      Yay for Heather!
      Rev your engines up Willow because your day is coming soon too 🙂

    • Heather

      April 14, 2012 at 11:22 am

      Willow, Cara you guys are the best – I cannot wait to see what beautiful masterpiece Willow comes up with, from the sounds of it Cara really wants a race themed post from you Willow 🙂

      xoxo

  11. Caitlin

    April 13, 2012 at 8:46 am

    i remember how i found heather! i CONSTANTLY clicked on her pics on foodgawker. eventually i thought to myself, “i obviously love EVERYTHING this gal makes, i guess i should add her to my feed!” and then i think i left her a comment telling her 😉

    another great one, heather! your photos are gorgeous, your recipes are gorgeous, and you are gorgeous <3

    • Cara

      April 13, 2012 at 8:53 am

      I am Cara and I fully approve this message.

    • Heather

      April 14, 2012 at 11:24 am

      And I remember that you said exactly that when you became a follower, i can’t tell you how awesome you made me feel after I read your first comment and that you continue to make me smile with each and every lovely comment you leave over at SMBP – xoxox

  12. naturalnoshing

    April 13, 2012 at 7:37 am

    I can’t wait to check out Heather’s blog! Love the name, so fun! As for the recipe – OMGoodness, yummyyyyyyy!

    • Cara

      April 13, 2012 at 7:48 am

      How is it that you have not met Heather yet? I seriously have this imaginary world in my brain where all of you are friends already 🙂 ha. Be prepared, Nora–all of her recipes are gorgeous like this one! xo

    • Heather

      April 14, 2012 at 11:25 am

      Hi Nora! Talk about some big shoes to follow, after your first guest post, I remember thinking to myself…wow this girl is genius!

  13. Ella @ Lifeologia

    April 13, 2012 at 7:34 am

    ps Cara, you should come to my Potluck Party! ;D
    http://www.lifeologia.com/potluck-party-quick-healthy-meals/

    • Cara

      April 13, 2012 at 9:12 pm

      Thanks for the invite, Ella! I will see what I can throw into a pot for the party 🙂

  14. Brooke

    April 13, 2012 at 7:28 am

    These pictures are GORGEOUS! I love eggplant every way I can get it. This sounds delicious!

    • Brooke

      April 13, 2012 at 7:29 am

      PS, Cara, Eggplant and Heather sounds like a great blog name…

      • Cara

        April 13, 2012 at 7:50 am

        It has a rather nice ring to the name, doesn’t it? I tend to go with whatever pops into my head immediately and this one just stuck with me 🙂 Almost sounds like a reality show, actually…

        • Heather

          April 14, 2012 at 11:27 am

          Will you be in my reality show? We could totally make a trifecta and bring in Caitlin – oh my I can only imagine….

      • Heather

        April 14, 2012 at 11:29 am

        Thank you Brooke! You don’t hear too many people say they love eggplant 🙂 I would love to hear about any of your “to die for” eggplant recipes!

    • Cara

      April 13, 2012 at 7:50 am

      Right? Her pictures are fabulous. And I love how she makes tofu ricotta <–doing a dairy-free dance 🙂

      • Heather

        April 14, 2012 at 11:30 am

        I actually make my tofu ricotta while dancing, that’s why it rocks 🙂

  15. Lou Dwan

    April 13, 2012 at 7:20 am

    Yummo! Yet another cracker of a blog-introduction…. any gal who rolls tofu in eggplant is OK with me 🙂 Thanks to BOTH of you lovely ladies!

    • Heather

      April 13, 2012 at 7:25 am

      Thank YOU Lou for stopping by and taking the time to visit 🙂

      Cara is pretty Lovely isn’t she?

      • Cara

        April 13, 2012 at 7:54 am

        I am a mere vessel of introduction. YOU are the lovely one, Heather.

        • Heather

          April 14, 2012 at 11:30 am

          I love that you have friends that use Crackers and Gal all in the same comment 🙂

  16. Ella @ Lifeologia

    April 13, 2012 at 6:21 am

    Wow! Looks amazing! This is getting bookmarked for near future 😉
    xo
    great to discover a new blog ~ Fork & Beans is looking great!

    • Heather

      April 13, 2012 at 7:25 am

      You are going to love Cara!

      • Cara

        April 13, 2012 at 7:55 am

        You better. hehehe. Just kidding. Feeling a bit spicy this morning 🙂

  17. Dawn

    April 13, 2012 at 6:09 am

    Ooo…it’s been too long since I’ve made a rollatini. This looks fabulous!

    • Cara

      April 13, 2012 at 7:52 am

      And I have never made a rollatini! Time to get cracking on both of our ends 🙂

      • Heather

        April 14, 2012 at 11:31 am

        Wow Cailtin and I are really putting some to do’s on your list; socca, rollatini…!

Primary Sidebar

Welcome, I’m Cara! At Fork and Beans you will find creativity at every corner. From snack ideas, to holiday fun–even crafts and activities to do with your kids. If you are a parent (or just love fun food), you’ve come to the right spot! Come check out the latest idea I’ve made for my family and stay awhile, won’t you?

Footer

Featured On

Fork and Beans featured on WholeFoods Fork and Beans featured on VegNews Fork and Beans featured on Martha Stewart Fork and Beans featured on Super Simple Fork and Beans featured in FamilyFun Magazine Fork and Beans featured in Melissa & Doug Fork and Beans featured on Gluten Free & More Fork and Beans featured on Red Tricycle Cara Reed - Fork and Beans Page Street Publishing

Named One of the Best Kid/Gluten Free/Vegan Food Blogs By

Fork and Beans featured on Cool Mom Eats Fork and Beans featured on The Academy of Culinary Nutrition Fork and Beans featured on Feedspot Fork and Beans featured on Healthline
  • Work With Me!
  • Fork & Beans’ Sponsors
  • Privacy Policy

Copyright © 2023 · Foodie Pro & The Genesis Framework

Fork and Beans
  • HOME
  • ABOUT
    • Privacy Policy
    • Back
  • RECIPES
    • Specialized Diets
    • Breakfast
    • Kid Lunchbox
    • Dinner Ideas
    • Snacks for Kids
    • Desserts
    • Drinks
    • Candy/Candy Bars
    • Copycat Snacks
    • Sauces/Spreads
    • Gluten Free Bread
    • Baking 101
    • Back
  • Holidays
    • Halloween
    • Thanksgiving | Fall
    • Christmas
    • Hanukkah
    • Valentine’s
    • St. Paddy’s Day
    • Groundhog Day
    • April Fools
    • Easter | Spring
    • Earth Day
    • Cinco de Mayo
    • Mother’s Day
    • July 4th | Summer
    • Birthday Ideas
    • Back
  • Crafts | Activities
  • My Cookbook