top of page

Roasted Eggplant & Cream Cheese Roll-Ups

These delicious 'Vegan Cream Cheese Roll Ups' make for the perfect healthy snack, starter or dish to share! It takes little time, skill or effort to prepare and it tastes ahh-mazing! Wholesome and fresh ingredients to support a healthy, vegan lifestyle. Enjoy with simple and easy, plant-based, homemade cream cheese! Choose your veggie of choice - get creative to inspire kitchen confidence!

Vegan I Gluten Free

Serves: 12 - 16 roll ups

Time: 35 minutes

4 Japanese eggplant (sliced lengthwise into thin strips)

2 tbsp. olive oil

Salt & pepper to taste

1/2 cup vegan cream cheese (find my recipe HERE!)

1/2 cup sun-dried tomatoes


Fresh herbs

Dried Oregano

To prepare the eggplant - Preheat the oven to 205C/400F. Line a baking sheet with a silicone mat or parchment paper.

Slice the eggplant lengthwise, into thin strips, about 1/4inch. Gently toss the eggplant strips with the olive oil, salt and pepper.

Line the eggplant on the baking sheet in a single layer.

Bake for 20 -25 minutes, until golden brown and tender.

Remove the eggplant from the oven and let cool slightly.

Add ~1 tbsp. vegan cream cheese to each eggplant strip. Top the cheese with 1 or 2 sun dried tomatoes. Carefully roll the strips and transfer to a plate.

To serve - Garnish the roasted eggplant roll ups with fresh or dried herbs. Serve warm or room temperature.

To store - Keep leftovers 1 - 2 days in the fridge. Best served fresh.

13 views0 comments


bottom of page