Eggplant Rotolo

Total: 1 hour and 5 minutes
Prep: 20 minutes
Cook: 45 minutes
Yield: 4 servings

Try this fun and creative way of including more eggplant in your whole foods, plant-based diet.




  1. Place the thinly sliced eggplant into 350 degrees F oven until the eggplant is tender but not too soft.
  2. Dice up the large onion and saute in a small amount of water or vegetable broth until soft
  3. Add oregano and tomato paste and stir well.
  4. Add the diced tomatoes stirring thoroughly, simmer for 20 minutes.
  5. Remove eggplant from the oven and allow them to cool slightly.
  6. Crumble the tofu into a hot pan, add the garlic, oregano, basil and swiss chard and cook until the swiss chard is soft.
  7. Add tomato paste and stir well.
  8. Allow mixture to cool.

Hollie Kempton is a health and nutrition coach, fitness instructor and self taught cook. I have taken many plant based cooking classes both at home in Australia and overseas. I absolutely love working with people to educate them on achieving their best health. Read more at
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