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Eggplant Cannelloni with Pine Nut Romesco Sauce

Eggplant Cannelloni with Pine Nut Romesco Sauce

Serves: 6

Category: Main Dishes - Vegan
Author: and Chef Martin Oswald

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Rated by: 33 members

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In this company-worthy recipe, the eggplant is stuffed with a savory mixture of quinoa, spinach, onions and garlic. It is finished with a drizzle of nut- and red pepper-based romesco sauce.

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For the Eggplant:
2 large eggplants, peeled and sliced lengthwise 1/2 inch thick
2-3 tablespoons water
2 medium red bell peppers, seeded and coarsely chopped
1 medium onion, coarsely chopped
1 cup chopped carrots
1/2 cup chopped celery
4 cloves garlic
8 ounces baby spinach
1 tablespoon Dr. Fuhrman's VegiZest (or other no-salt-seasoning blend, adjusted to taste)
1 cup cooked quinoa, kamut or barley
2 cups no-salt-added or low-sodium pasta sauce
3 ounces nondairy Daiya brand Mozzarella-type cheese
For the Pine Nut Romesco Sauce:
2 cloves garlic
1/2 cup roasted red bell peppers
2 tablespoons water
2 tablespoons red wine vinegar
2 hot Thai chili peppers
2 tablespoons pine nuts* or almonds
1/2 tomato, cored
2 tablespoons nutritional yeast


Preheat oven to 350 degrees F. Lightly oil a non-stick baking pan. Arrange eggplant in a single layer in the pan. Bake about 20 minutes or until eggplant is flexible enough to roll up easily. Set aside.

Heat 2 tablespoons water in a large pan, add the bell pepper, onion, celery and garlic; saute until just tender, adding more water if needed. Add the spinach and VegiZest and cook until spinach is wilted. Add the cooked quinoa.

Transfer to a mixing bowl. Mix in 2-3 tablespoons of the pasta sauce and all of the shredded cheese. Spread about 1/4 cup of the pasta sauce in a baking pan. Put some of the vegetable mixture on each eggplant slice, roll up and place in pan. Pour remaining sauce over the eggplant rolls. Bake for 20 minutes, until heated through.

To make romesco sauce, combine all ingredients in a blender and blend until chunky. Serve eggplant with a drizzle of romesco sauce.

* Mediterranean pine nuts are best.

Calories 227; Protein 10 g; Carbohydrates 38 g; Sugars 16 g; Total Fat 5.3 g; Saturated Fat 0.8 g; Cholesterol 0 mg; Sodium 172 mg; Fiber 12 g; Beta-Carotene 5100 ug; Vitamin C 97 mg; Calcium 187 mg; Iron 3.5 mg; Folate 175 ug; Magnesium 122 mg; Potassium 1313 mg; Zinc 2.3 mg; Selenium 5.7 ug

Comments (15):



09/05/2012 12:43 AM

Rated this recipe:

Would love to hear from anyone that has made this - hands down this was my favourite dish at the getaway so amazing!!


09/18/2012 10:19 AM

Rated this recipe:

Made this for a mixed crowd(some nutritarian, some not) and they loved it, as do I. I increased the ingredients by 50%, and used a processed tofu, cashew mixture instead of cheeze. It's not too time consuming if you have some cooked quinoa in the freezer and some pasta sauce already made. Plus I just layered the eggplant instead of rolling it.
This comment was last edited on 09/18/2012 10:20 AM


12/03/2012 11:10 AM

Rated this recipe:

Another favorite!!! This is perfect to serve to a non-nutritarian crowd. They will be converted!


02/23/2013 08:46 AM

Rated this recipe:

Does anyone know what I can use in place of nutritional yeast? I think it has gluten in it, and we are gluten free.


03/30/2013 11:50 PM

Rated this recipe:

Takes a bit of time to make but is absolutely delicious and looks really impressive! Even great as left overs. I will definitely be making this for our next dinner party. I used buckwheat as the grain and it was lovely and soft mixed with the other ingredients. You definitely need large eggplant to make the rolls mine were a little small but I still managed.


05/21/2013 06:30 PM

Rated this recipe:

Fantastic!! I added mushrooms, replaced cheese with cashews, almonds for pine nuts and layered instead of rolling. A Keeper! Thank you, thank you!


06/25/2013 02:53 PM

Rated this recipe:

Rolling became a total mess, so I switched to layering. I think next time I will cube the eggplant and just make it more like a casserole and less like a lasagne. You can definitely up the veggies. The Romesco sauce is amazing! Even my non-nutritarian friends said it smelled and tasted great.


07/30/2013 09:58 AM

Rated this recipe:

This is a favorite recipe of ours, which we discovered at the 2012 Health Getaway. I layer in a casserole rather than rolling, use Vegan Gourmet Mozzarella, Quinoa for the grain. I've been using eggplant and thai hot peppers that we grew ourselves in our garden. I always increase the recipe by 50% to fill a large casserole dish, and it makes enough for 9 servings. Oh, and it does look like the recipe has been modified to decrease the amount of cheese. I'm pretty sure it used to call for 6 ounces of cheese, which I increased to 10 ounces when I multiplied the recipe by 50%. This used the whole 10 ounce package of Vegan Gourmet Mozzarella so that it doesn't just sit and rot in the fridge. The Vegan Gourmet has a lot less sodium than the Daiya brand, which is why I have never wanted to use Daiya.


11/03/2013 07:46 AM

Rated this recipe: (no rating)

This recipe was so good! It was time consuming but worth it! We served it to our non-vegetarian friends at a dinner party last night and they all liked it.

My only question was: What is "2 hot thai chili"? I couldn't find anything in the grocery store so used 2 TBS Sriracha Hot Chili Sauce. It made the romesco sauce pretty hot but it was good!


12/21/2013 12:02 AM

Rated this recipe:

TheHalls: "2 hot thai chili" means 2 hot thai chili peppers. They are tiny red chili peppers that are very hot. I actually grew them in my garden, and was excited to be able to use them in this delicious dish.


10/18/2014 06:19 PM

Rated this recipe:

I followed the version from the 2013 ETL Cookbook. That recipe varies in that the sauce calls for 1/2 cup chopped onion, 1 tsp ancho chili powder in lieu of the 2 hot Thai chilis and 2 Tbsp of sherry vinegar rather than the red wine vinegar. Rather than attempt to roll the eggplant, I simply placed the slices on a baking sheet and topped with the remaining ingredients. The leftovers stack nicely in a rectangular glass container. It takes some time to prepare, but is well worth the effort.


07/26/2015 03:55 PM

Rated this recipe:

Double yum-a-roo-ski! I made 100% as the recipe called. A few helpful hints: you WILL need two LARGE eggplants, cook your grain while baking your eggplant to save time, the Pine Nut sauce is good but the dish holds it's own without it. And I loved the rolled look of the eggplant in the baking dish and on the plate, it made a lovely presentation. A keeper, I will make this again and again.

Elaine Garces

02/08/2016 03:12 PM

Rated this recipe:

Delicious and amazing. Wonderfully complex flavors! THANK YOU!


12/24/2016 12:35 PM

Rated this recipe: (no rating)

Who vets these recipes ? I would be surprised to hear that Dr Fuhrman approves of Daiya cheese. There is nothing health promoting about it. Here are the ingredients: Filtered water, tapioca flour, palm fruit oil, non-GMO expeller pressed canola and/or pressed safflower oil, pea protein, coconut oil, salt, inactive yeast, vegetable glycerin, xanthan gum, vegan natural flavours, gum arabic, lactic acid (vegan, for flavor), annatto, titanium dioxide (a naturally occurring mineral), natural smoke flavour, vegan enzyme. 


04/07/2018 02:52 PM

Rated this recipe:

I really didn't expect to like this recipe, but I was pleasantly surprised to find that I liked it quite a bit.  We forgot the put the fake cheese on and didn't even miss it.  I would rate this a 4 out of 5.