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Eggplant Rollups

A creamy cashew sauce stands in for ricotta in this plant-based bake. We top it with Pecorino Romano cheese, but if you prefer to keep it dairy-free, you can use a sprinkle of nutritional yeast.

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30 min


  • 2 large eggplants
  • 2 tbsp extra-virgin olive oil
  • 1⁄2 tsp each salt and ground black pepper, divided
  • 1 cup raw cashews, soaked in boiling water for 5 minutes, drained
  • 1 cup fresh basil leaves + additional for garnish
  • 2 cloves garlic, roughly chopped
  • 1⁄2 lemon, zested and juiced
  • 1 jarred roasted red pepper (about 1 oz), sliced lengthwise into 1-inch thick strips
  • 1 1⁄2 cups marinara sauce
  • ¼ cup grated Pecorino Romano cheese


  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. Slice top and bottom off eggplants and discard. Slice each eggplant lengthwise into 4 1⁄2-inch-thick slices. Arrange on prepared sheet and brush with oil; season with one-half of each salt and pepper. Roast for 12 to 15 minutes. Let cool.
  3. Meanwhile, make filling: To a food processor, add softened cashews, basil leaves, garlic, lemon zest and juice and remaining one-half each salt and pepper. Process to a well-blended but slightly chunky texture.
  4. Place 1 strip roasted red pepper onto each eggplant slice and divide filling over top of each. Roll up and arrange in an 8 x 8-inch glass baking dish. Cover with marinara sauce and top with cheese. Cover dish with parchment paper and then foil. Bake for 8 to 10 minutes; remove cover and bake for another 2 minutes. Top each slice with additional basil.

NOTE: If following our Meal Plan, freeze 1 serving for later in the week; refrigerate remaining servings. Reheat in oven when called for. Garnish with fresh chopped basil just before serving.

Nutrition Information

  • Serving Size 1⁄4 of recipe
  • Calories 379
  • Carbohydrate Content 38 g
  • Cholesterol Content 5 mg
  • Fat Content 23 g
  • Fiber Content 12 g
  • Protein Content 12 g
  • Saturated Fat Content 4 g
  • Sodium Content 626 mg
  • Sugar Content 17 g
  • Monounsaturated Fat Content 13 g
  • Polyunsaturated Fat Content 4 g