Vegan Eggplant Rollatini Stuffed with Couscous and Pine Nuts

by Sala @ Veggie Belly on July 17, 2010

A typical Italian rollatini or rolatini has ricotta, parmesan and other cheeses and sometimes the eggplants are dipped in egg before pan frying. I cut out the dairy and eggs in this recipe to keep this rollatini vegan. Not using cheese also lightens this dish up considerably. Instead of the cheese, I stuffed the rollatini with a delicious toasted pine nut couscous that Near East sent me to sample.

Take 2 medium eggplants. Cut off the stem end. Slice the eggplant lengthwise into 1/4th inch thick pieces. Discard the two end slices which have too much skin. Sprinkle salt and pepper on the slices

Pan fry the eggplant pieces in a skillet with a little olive oil, till they are golden (sorry, no photo!). Then place the slices on a work surface. Place a spoon of cooked pine nut couscous on one end of the eggplant.

Roll. Repeat.

Place the stuffed and rolled eggplant onto a baking dish that has been spread with margarine or olive oil. Place any extra couscous in the center of the baking dish and inbetween the eggplant rolls. Sprinkle chopped parsley or basil.

Pour a cup of marinara sauce over. Non vegans: sprinkle 3/4 cup of mozzarella cheese at this stage. Bake till bubbling.

Eggplant Rollatini stuffed with Couscous and Pine nuts Recipe

serves about 2

2 medium eggplants
salt and pepper
1/2 cup couscous, uncooked
4 tablespoons toasted pine nuts
2 tablespoons chopped basil or parsley
1 1/2 cups marinara sauce, use more if you like it saucy
2 tablespoons margarine or olive oil + more to cook eggplants

Pre heat oven to 375f.

Cut eggplant lengthwise into 1/4th inch thick strips. Sprinkle salt and pepper. Pan fry the strips on a little olive oil till both sides are golden.

Cook the couscous according to package instructions. Mix in the toasted pine nuts to the couscous.

Place a spoon of the the couscous on one end of an eggplant piece, and roll it. See pictures and instructions above. Repeat with all eggplant strips. Place the stuffed and rolled eggplants onto a baking dish that has been rubbed with a little margarine. Add any left over couscous to the baking dish. Sprinkle basil or parsley on top. Then pour marinara sauce over. Non vegans can add 3/4 cups of shredded mozzarella. Bake till the sauce is bubbly, about 15 minutes.

Note: If you dont want to bother with rolling the eggplants, layer the eggplant, couscous and marinara sauce to make vegan eggplant and couscous lasagna!

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Comments

comments

{ 29 comments… read them below or add one }

1 Serene July 17, 2010 at 9:56 am

Oh my gosh, these are SO beautiful! Good job. I love eggplant.

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2 leinana July 17, 2010 at 9:56 am

Beautiful photos, as always. These look really delicious! What a perfect way to lighten up the traditional recipe.

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3 Cassie July 17, 2010 at 2:32 pm

looks so good.. your eggplant looks so fresh.. i find that whenever i buy eggplants they are always super big…

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4 Miriam/The Winter Guest July 17, 2010 at 2:45 pm

Just gorgeous!

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5 David July 17, 2010 at 3:33 pm

This sounds so good! I love finding eggplant recipes that I haven’t tried before, and it’s a great idea using pine nut couscous instead of cheese.
Btw, I love your blog!

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6 Rosa July 17, 2010 at 5:38 pm

A fabulous eggplant dish! I love that filling.

Cheers,

Rosa

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7 Claire July 17, 2010 at 7:01 pm

Stuffing these with couscous and pine nuts is brilliant. Eggplant dishes are already rich enough without cheese.

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8 kath July 17, 2010 at 8:23 pm

Yum! Looks amazing and creative.

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9 Cheryl July 17, 2010 at 8:40 pm

This dish looks like a lot of fun to make, and to eat. Especially the eating part :) I am going to make a variation of it tonight for a side dish, and I can’t wait to try it!

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10 Cynthia July 17, 2010 at 9:01 pm

I am loving the timer shots!

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11 Priti July 18, 2010 at 11:28 am

Wow this looks so yummy Sara….loved it…

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12 Alisa July 18, 2010 at 11:57 am

That looks fabulous – love the presentation. I hope my CSA delivers with some eggplant soon!

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13 Soma July 18, 2010 at 6:35 pm

What a great way to enjoy eggplants. We don’t much love the cheese and this is perfect. Will have to give this a try.

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14 Jacqueline July 19, 2010 at 5:56 am

Lovely, just lovely and so original. Count me in :)

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15 Xiaolu (6 Bittersweets) July 19, 2010 at 1:04 pm

I love how you made this delicious dish healthier. I HATE how most eggplant recipes seem to involve deep-frying. Just happen to have some tomato sauce to use up, too.

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16 Maija Haavisto July 20, 2010 at 5:59 am

Sounds very good – and very simple too. Eggplant is a great vegetable and definitely does not need to be drenched in fat, cheese and dairy to be delicious!

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17 Soumya G July 22, 2010 at 6:14 pm

Hi,
I have been following your website for quite some time now and I tried this recipe tonight..adn its come out well….The pictures that you take are just awesome..

Quick question though…While baking in the oven…Should i cover the dish with foil paper/ lid…i didnt cover the dish and the cheese came out really hard…Please let me know…
Regards,
Soumya

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Sala @ Veggie Belly Reply:

Soumya, you dont really need to cover the dish in the oven. Some things to think about – putting the dish in the top rack of the could have made the top cheese crust hard, also processed cheese can get hard in the oven. How long did you bake and at what temp?

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Soumya Reply:

Hi,
Yes, i did use the processed cheese variety…i guess that explains the hardness of the cheese…I baked for about 15 mins on 375.

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18 Sarah July 25, 2010 at 6:03 am

This looks spectacular. I don’t know why I never thought of pairing couscous with eggplant before. Nice going. :)

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19 phoebe July 29, 2010 at 2:08 am

I just made this dish..it was easy, filling and tastes better than it looks. Yum, I will definitely be making this healthy meal again.

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20 joanna August 5, 2010 at 6:37 pm

i tried this recipe last week and it was absolutely delicious.

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21 Preethi August 22, 2010 at 10:28 pm

I made this dish today. Came out so well. The entire family loved it. Thank you.

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22 Leise September 12, 2010 at 1:48 pm

Just regarding the vegan eggplant rollatini
the recipe says to use marinara sauce – in Australia that is considered a seafood and tomato sauce.
Would a napoletana (tomato, onion, garlic, fresh herbs) sauce be the equivalent?
This looks delicious and will try it for my family tonight.

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Sala @ Veggie Belly Reply:

Yes, that will certainly work!

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23 Anand April 1, 2012 at 11:35 pm

Great recipe. I tried it today, and it came out fantastic. My friends liked it a lot too. Thanks!

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24 Sonia April 5, 2012 at 10:43 pm

not usually a fan of eggplant but this looks yummy. willing to give it a shot.
Thank you for sharing!

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25 Jayna September 15, 2012 at 2:28 pm

Do you think I could make this ahead and freeze?

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Sala @ Veggie Belly Reply:

Yes, you can freeze it.

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26 Shannon September 17, 2012 at 5:04 pm

Found this recipe from pintrist and thought I needed to try it. Just made it and it was absolutely amazing. I did add a sautéed shallot and garlic in the couscous and although it did end up using a lot of olive oil pan frying the eggplant and was a little time consuming it was totally worth it! I didn’t even use cheese on the top but it was beautiful and I will make this again soon for guests!

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27 Camille January 18, 2013 at 11:06 pm

I am a little awkward in the kitchen, but this was incredibly easy to follow. It turned out beautifully. This recipe makes vegetables fun! Can’t wait to try your others. Thanks!

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28 Irene February 20, 2013 at 6:12 am

Tried these today!! They were absolutely gorgeous! I added some balsamic vinegar to the cous cous and some mushrooms too! Also, I had it with a dollop of Hummus, since I found the taste a bit bland, but that’s because I didn’t use either salt or pepper. Thanks for the recipe though!!! Very nice11

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29 Tatiana September 26, 2013 at 1:08 pm

Today I’m going to make this delicious…
I think is absolute gorgeous!!!

Thanks for sharing,

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