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. Remove from oven when finished and allow to cool
  2. For the sauce, saute the onion in a small amount of water or vegetable broth until soft
  3. Add 2 tsp oregano and 3 Tbsp tomato paste and stir well.
  4. Add the diced tomatoes stirring thoroughly, simmer for 20 minutes.
  5. For the filling, crumble the tofu into a hot pan, add the garlic, 1 Tbsp oregano, basil and Swiss chard and cook until the chard is soft.
  6. Add 3 Tbsp tomato paste and stir well.
  7. Allow mixture to cool.
  8. Place 1-2 Tbsp of mixture into the center of the eggplant and roll, ensuring that the the overlapping piece is placed down in a baking dish.
  9. Top with sauce and bake in the oven for 15 minutes.

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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