Eggplant Rollups with Black Bean-Potato Stuffing

Are you familiar with that sweet feeling that you get when you’re experimenting with a new recipe for dinner, and your newly invented dish turns out to be a success? Well, not all of my inventions come out great the first time I make them, but the other night I was just that lucky!

That dish is on today’s agenda – Eggplant Rollups with Black Bean-Potato Stuffing (or Eggplant Rollatini, if that strikes your fancy). Boy did these come out great! Not only they are fully vegan, they also have no added oil in the recipe. My only wish was that I had bought two eggplants instead of one to have some leftovers!

Vegan Eggplant Rollups with Black Bean-Potato Filling - recipe approved by Dr. Michael GregerUPDATE July 2015: This recipe has been approved by Dr. Michael Greger of Nutrition to be a part of his healthy plant-based recipe directory!

I’ll admit that the idea of using roasted eggplant instead of lasagna noodles in Italian-inspired dishes is not new. I’ve seen some recipes online, but never got enough courage to try them because it seemed like too much work. But a couple weeks ago I made delicious stuffing for enchiladas that included potatoes and a few other ingredients that I had on hand, namely a can of black beans and an orange bell pepper. It was only logical to try that stuffing in other dishes!

I had a medium-sized eggplant that I sliced lengthwise and roasted in the oven until it was soft. Little did I know that it would shrink so much during roasting! Thankfully, I only had two people to feed (my husband and myself), so those 7 rollups were just enough. There was some leftover stuffing which I gladly wolfed down while the rollups were baking, so I suggest that you use a LARGE eggplant instead of medium when making this dish, and if you’ve got more than two people to feed, definitely double or triple the recipe!

Eggplant-potato rollatini | vegan eggplant rollups with veggie & potato stuffingIt’s awesome if you have some homemade marinara sauce on hand, but if you don’t (like me that fateful night), feel free to use some store-bought marinara. Make sure it has no high-fructose corn syrup though!

I think these rollups came out pretty good-looking, no? Maybe I’ll make them some day when we have company over for dinner – you know how valuable some recipes can be in those cases!

See 27 health benefits of eggplant over here.

Vegan eggplant rollatini | vegan eggplant rollups with potato-bean stuffingAnd the best part? My husband declared them so good that they are worth being included into our regular dinner rotation! I have no problem with that, especially since these rollups are (almost) pretty simple to make 🙂

Eggplant Rollups with Black Bean-Potato Stuffing

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 6-8 rolls (serves 2 adults)

Eggplant Rollups with Black Bean-Potato Stuffing

A delicious dish with an Italian flare, these eggplant rollups will warm your heart and soul! Make sure to use a large-sized eggplant, and double or triple the recipe if cooking for company!


  • 1 LARGE eggplant
  • 1 cup prepared marinara sauce (or more, to taste), preferably with no oil added
  • For Stuffing:
  • 2-3 medium potatoes, cut into 1-inch dice (about 1 1/2 cups cubed)
  • 1 medium onion, sliced
  • 3 garlic cloves
  • 1/2 yellow or orange bell pepper, sliced into 1-inch-long strips
  • 1 can black beans, drained and rinsed
  • Low sodium soy sauce (or tamari for gluten-free), to taste if needed
  • Seasonings:
  • 1 Tbsp oregano
  • 1/2 Tbsp thyme
  • 1/4 Tbsp sage
  • 1/2 Tbsp paprika
  • 2 Tbsp nutritional yeast


    To Prepare Eggplant:
  1. Slice eggplant lengthwise into 1/3 to 1/4 inch-thick slices. Sprinkle salt on both sides of each slice, put all slices in a bowl, and let sit for 15-20 min, until eggplant slices release their bitter juices. Most of the salt will be wiped away later.
  2. Meanwhile, preheat the oven to 400°F. Pat each slice dry with paper towels to absorb the bitter juices and salt. Lightly spray both sides of each eggplant slice with cooking spray. Arrange slices on a cookie sheet.
  3. Bake in the oven for 15 min, then flip each slice and bake for another 5-10 min, until eggplant is soft. It doesn't need to be completely done at this point, just soft enough to roll up. Remove eggplant from the stove and set aside to cool. Reduce the heat of the oven to 375°F.
  4. Alternatively, you can grill eggplant for about 5 min per side.
  5. To Prepare the Stuffing:
  6. If you have a steamer or a pan equipped with a steamer insert (kind of like a colander), set it up on stovetop and steam cubed potatoes until they are soft, about 10-15 min. If you don't have a steamer, boil potatoes until done, drain and set aside.
  7. Meanwhile, heat 1-2 Tbsp of water or vegetable broth in a nonstick pan on medium heat. When the liquid is bubbling, add chopped onions and saute them for 5 min until soft, stirring occasionally. Add minced garlic and saute for 30 seconds. Add sliced bell pepper, saute for 3 min.
  8. Add drained and rinsed black beans along with oregano, thyme, sage, and paprika. Stir well and let the beans heat through, about 3 min. Add steamed or boiled potatoes, stir the mixture breaking up potatoes slightly.
  9. Put the potato-bean mixture into a large bowl, add nutritional yeast, mix well and taste. If you prefer a saltier taste, add low sodium soy sauce.
  10. To Make the Rollups:
  11. Add 1-2 Tbsp of marinara sauce to the bottom of an ovenproof baking dish (I used an 8 by 8-inch Pyrex glass pan).
  12. Take a slice of baked eggplant, put a large spoonful (about 1/3 cup or more) of potato-bean stuffing on one end of the slice, and cover it with the remaining part of the slice. Ideally, the ends just need to touch. If they overlap, you may add more stuffing; if they don't touch, remove some. Put your rollup into the baking dish with the seam facing down.
  13. Proceed with the rest of the eggplant pieces. You may have some extra stuffing left if your eggplant wasn't big enough.
  14. Once all of the rollups are in the baking dish, pour the rest of marinara sauce over them, spreading to cover all rollups evenly.
  15. Bake uncovered for 20 min at 375°F. Once done, let cool for 5-10 min before serving.

Question for you: What’s your favorite eggplant recipe? Extra brownie points if it’s vegan 😉

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About Alina Zavatsky - Vegan Runner Eats

Alina first made a switch to a vegan diet in 2013 to optimize her athletic performance as a marathon runner. Being vegan eventually opened her eyes on the issues of animal welfare, environmental protection, human rights and feminism. Alina hopes that her blog will help its readers on their path to making this world a better place.

36 Responses to Eggplant Rollups with Black Bean-Potato Stuffing

  1. Debbi Smith says:

    This is going on the menu soon! I love leftovers so I’m sure I’ll at least double it. It looks delicious, thanks!

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  5. Beth Wright says:

    Hey Alina! I’m really fond of eggplant and have written a blog post to celebrate them. I’ve included this recipe. I hope it brings you tons of hits. Thanks so much!

  6. Pingback: The Eggplant | Plant-Based Junkies

  7. Jamie Lindenbaum says:

    How many calories is this dish?

  8. Liz says:

    Wow! This was great, a keeper for sure. Thanks for sharing 🙂

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  10. Sandy says:

    Alina I definitely will be trying this recipe…We have large eggplants that my daughter brought home from the farm…and this does sound tasty yet very different from traditional Italian style fare…Cant’t wait to try it.. 🙂

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  14. Suze says:

    Alina, do you peel the eggplant first? I’m just “learning” how to enjoy these purple delights! Once the CSA box is loaded with them, this will be a go-to recipe I’m sure!!

    • Alina says:

      Suze, I don’t peel them because they will turn into mush without skin during baking, and it will be too hard to roll them up that way. Let me know how this dish turns out when you try it!

      • Suze says:

        I made this tonight Alina. The flavor was wonderful, but oh boy, what a mess. When you say LARGE eggplant, you mean it!! I ended up with a 9 x 13 casserole! LOL!! The flavor was excellent, though, so I’ll be making it again, but I’m inclined to just roast pieces of the eggplant and then cook everything in my dutch oven, casserole style. p.s. husband went back for seconds…proof positive of the great flavor! 🙂

        • Alina says:

          Hi Suze, sorry it took me a while to respond! Glad to hear you had great results with these rollups! I’m sure these will work fine as a layered casserole too, kind of eggplant lasagna-style! Thanks for the feedback!

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  16. Darlene says:

    I’m looking at this recipe and everything looks delicious as far as ingredients go, & I happen to have all the ingredients! So I will be making it today. However, instead of the roll ups, I am going to be layering. I don’t have the patience to roll up all that, even though it does look better that way.

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  18. Sandy says:

    How will the eggplant do roasting without the oil spray? Also is the nutritional yeast necessary? I really dislike it. I like eggplant but my husband dislikes it. I will have to make it just for me!

    • Alina says:

      Sandy, I haven’t tried baking eggplant without at least a little bit of oil, so I don’t know how that would work out. It would probably be best if cooked on parchment paper to prevent sticking to the pan. If you roast it for a bit longer, until it’s soft and pliable, and add more marinara sauce, then it will probably be ok. Also, you can totally omit nutritional yeast, and switch spices to anything you like.

  19. Shirley says:

    I’ve baked eggplant before and you don’t need yeast. It cooks easily.

  20. Beth says:

    I was looking for a recipe that was different from just the usual eggplant parm. I made these roll ups. Followed the recipe. They were a big hit! We really enjoyed them. Thank you for this unique recipe. We’ll be making these again.

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