Eggplant Spinach Rollatini

Eggplant Spinach Rollatini

This is another test recipe for the Post Punk Kitchen’s forthcoming cookbook, Veganomicon. Her first book, Vegan with a Vengeance, is my all-time favorite cookbook. I can tell you honestly that this one will be every bit as useful, dependable, and amazing as the first. I swear they’re not paying me to promote the books. They’re just all so great!

Eggplant Spinach Rollatini, pre-bakeThis recipe, man, I can’t even tell you how much I liked it. It’s basically breaded, fried eggplant, stuffed with tastiness and tofu ricotta, then smothered with a delicious marinara sauce. I’d buy the cookbook for this recipe alone.

I know there are a lot of people who dislike eggplant, but I wonder how many of them have tried it fried or baked with olive oil. Eggplant really takse on a different character when cooked this way – it’s really quite divine. It’s buttery, soft, almost creamy, but it does take a lot of oil to get it that way. I think it’s worth it.

I’ve been making some other test recipes that I haven’t told you about yet. Here is a dessert and a quick bread:

Tea Poached Pears
Tea Poached Pears in Chocolate Sauce

Whole Wheat Soda Bread with Millet and Currants
Whole Wheat Soda Bread with Millet and Currants


  1. Melody

    wow, those eggplant rollatinis looks to die for.. not only the prodcut, the the photo as well. I adore eggplant.. and I can’t wait until her new book comes out.

  2. Emily

    Yum. Everything looks delicious. I still haven’t picked up VWAV, but seeing these means I have to get through the first book, before the second is released =)-

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