This vegan eggplant roulade is a flavorful and elegant-looking dish perfect for the occasion. The intense flavors and beautiful presentation will win over meat lovers.

For the eggplant – 3 eggplant (large), or 1 very large eggplant – 3 tablespoons vegetable oil – 1 red onion (small), cut into strip – 2 garlic cloves, crushed – ¼ cup pitted green olives, sliced – ¼ cup capers (optional) – 1 teaspoon oregano (dry, ground) – 1 cup tomato sauce – 1 cup boiled chickpeas or canned – 1 cup breadcrumbs  – ½ teaspoon ground black pepper  – 1 teaspoon salt (or more, to taste)


FOR THE DOUGH – 1 cup all-purpose flour – ½ teaspoon salt – ½ teaspoon sugar (white, granulated) – ½ teaspoon baking soda – ¼ cup vegetable oil FOR THE GLAZE – 1 tablespoon soy milk – ½ teaspoon brown sugar , or maple syrup – 1 tablespoon vegetable oil


– Pre-heat oven to 250°F [120 °C]. – Separate the peel from the flesh. Scoop out the flesh, leaving as little as possible. Cut the flesh into small cubes.Cut the eggplant into halves.

Steps 1-2:

Add the garlic and cook and stir for a minute. Add the olives and capers, followed by the oregano and mix. Cook for a minute.Heat the oil in a pot over very low heat. Add the onions and cook and stir until they become translucent.

Step 3:

Pour in the tomato sauce, mix well. Cover for another minute.Add the eggplant flesh (reserve the peels). Mix well. Cover and simmer over low heat for 10 minutes.

Step 4:

Let the filling cool down to room temperature.Turn off the heat Add the chickpeas followed by the breadcrumbs. Mix well. Season it with 1 teaspoon of pepper and salt to taste.

Step 5:

Fill the two peels with the filling and join together one on top of the other, being careful not to spill the filling. Let the dough rest for 10 minutes.Mix the flour, salt, sugar and baking soda. Add the soy milk and oil. Mix well. Lightly knead the dough until it is soft.

Steps 6-7:

Mix the oil, soy milk and syrup. Roll out the remaining dough and, using a cookie cutter, cut out the decoration. Stick to the eggplant with a finger wet in the glaze. Place on a roasting tray with rack.Roll out the dough to about ⅛" thick (3 mm). Place the eggplant on top of the rolled-out dough. Pull up the dough until it meets at the top. Smooth it out and use a finger wet in the glaze to seal it, cutting the excess dough as you go along. Poke some small holes on the crust on the side with the seam and turn over.

Steps 8-9:

Remove from the oven and let it cool for 2 minutes before serving.Brush the glaze over the eggplant, careful not to overdo it. Bake for about 10 minutes.Re-apply glaze (be very careful with hot surfaces!). Bake until the crust is light golden.

Steps 8-9:

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