• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Dominican Cooking logo

  • RECIPES
  • COOKERY
  • COOKBOOKS
  • VIDEOS
  • EN ESPAÑOL
  • ❤
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Cookery
  • Videos
  • Cookbooks
  • En Español
  • ×

    Home » Recipes » Casseroles (Pastelones)

    This blog is supported via ads and affiliate links

    Christmas Vegan Centerpiece Eggplant Roulade

    Christmas Vegan Eggplant Roulade Recipe: A delicious and elegant-looking dish. The strong flavors and the presentation will win over even the meat lovers.

    En Español Recipe ↆ

    This Christmas vegan eggplant roulade is a flavorful and elegant-looking dish. The strong flavors and presentation will win over meat lovers.

    Christmas vegan centerpiece dish

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. Recipe

    Why we ❤️ it

    Years ago I shared with our readers the story of how, for a time, I went from carnivorous to vegan sometime during my early 20s.

    During that period, many a time I felt decidedly neglected at the Christmas or New Year's Eve table. I don't blame my hosts, the fact is that vegetarian or vegan dishes often lack the panache that a good-looking roast does. So I was just tired of being thrown a metaphorical bone and decided to create my own Christmas centerpiece dish with vegan ingredients. One that would not feel less next to a turkey or pork roast. After all, we also "eat" with our eyes.

    • Elegant vegan party dish
    • Beautiful vegan party dish

    In the post I linked above I refer to my mom's joke about slaughtering an eggplant every time I went home for Christmas, based on the story of the prodigal son and the sacrifice of animals to celebrate his return. This time I decided to run with this idea. How about taking something humble, something simple and dressing it up?

    Since my mom is visiting us I decided to treat her to my version of Christmas eggplants. The verdict went like this: my mom was impressed and asked for the recipe, my daughter liked it, mostly the crust, my husband said it was very tasty and would go very well next to a steak (he was not joking), and I loved it.

    If you're having vegan or vegetarian guests over for New Year's dinner I encourage you to serve this, you will surprise and impress them, instead of expecting them to be happy eating just side dishes or whatever it is left that you forgot to add meat to.

    No, I'm not bitter. Not at all.

    Tia Clara

    Recipe

    Keep screen on while cooking

    [Recipe + Video] Christmas Vegan Eggplant Roulade

    By: Clara Gonzalez
    Christmas Vegan Eggplant Roulade - Recipe & Video: A delicious and elegant-looking dish. The strong flavors and presentation will win over meat lovers.
    5 from 2 votes
    Save for Later Send by Email Print Recipe
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Dinner
    Cuisine Vegan
    Servings 4 servings
    Calories 510 kcal

    Ingredients

    For the eggplant

    • 2 eggplant (large), or 1 very large eggplant
    • 3 tablespoons vegetable oil
    • 1 small red onion, cut into strips
    • 2 cloves garlic, 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, or homemade breadcrumbs (our recipe)
    • ½ teaspoon pepper (freshly-cracked, or ground), (or more, to taste)
    • 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 soy milk
    • ¼ cup vegetable oil

    For the glaze

    • 1 tablespoon soy milk
    • ½ teaspoon brown sugar, or maple syrup
    • 1 teaspoon vegetable oil

    Instructions
     

    • Cut the eggplant into halves
    • Separate the peel from the flesh. Scoop out the flesh leaving as little as possible. Cut the flesh into small cubes.
    • Heat the oil in a pot over very low heat Add the onions and cook and stir until they become translucent. 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
    • Add the eggplant flesh (reserve the peels). Mix well.
    • Cover and simmer over low heat for 10 minutes.
    • Pour in the tomato sauce, mix well. Cover for another minute.
    • Turn off the heat Add the chickpeas followed by the breadcrumbs. Mix well. Season with 1 teaspoon of pepper and salt to taste.
    • Let the filling cool down to room temperature.
    • Fill the two peels with the filling and join together one on top of the other, being careful not to spill the filling.

    To make the dough

    • Mix the flour, salt, sugar and baking soda. Add the soy milk and oil. Mix well.
    • Lightly knead the dough until it is soft (about 1 minute).
    • Let the dough rest for 10 minutes.

    For the glaze

    • Mix the oil, soy milk and syrup.

    To assemble

    • Pre-heat oven to 250°F [120 °C].
    • Roll out the dough to about ⅛" thick (3 mm).
    • Place the eggplant on top of the rolled-out dough (careful not to disturb the filling).
    • 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 (the seam will be at the bottom).
    • 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.
    • 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.
    • Remove from the oven and let it cool for 2 minutes before serving.

    Tips and Notes

    1 eggplant. Yes, I found these ginormous eggplants at the local supermarket measuring about 10 inches long (25 cm). This dish fed four people at our table.
    If you do not find these giant eggplants substitute for two regular large ones. If you are feeding more than 4 people, or your guests have large appetites, make the appropriate adjustment in the quantities to make more servings.
    If you wish to make some of the preparations beforehand do so until step 16, wrap the eggplant in foil and refrigerate for up to 24 hours. You can also prepare the dough and leave it in the fridge wrapped in plastic film. From there on it should take about 30 minutes for the dish to be ready to serve.

    Nutrition

    Calories: 510kcalCarbohydrates: 55gProtein: 11gFat: 29gSaturated Fat: 2gSodium: 1817mgPotassium: 691mgFiber: 10gSugar: 12gVitamin A: 415IUVitamin C: 11.6mgCalcium: 96mgIron: 4.1mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

    READERS SEARCHED FOR centerpiece, vegetarian
    More recipes with: chickpeas, eggplant
    Edited: Dec 20, 2021 | Publish: Dec 29, 2011

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
    - Any questions or comments about this?
    - Made our recipe? Follow and tag me on Instagram.
    - Subscribe to receive our recipes by email.

    You'll also love

    • Vegan "Meatballs" with Dip
      Vegan "Meatballs" with Spicy Roasted Eggplant Dip
    • Vegan Lentil Stew
      Vegan Lentil Stew
    • Bowl of Vegan Cream of Asparagus Soup with Toasted Bread
      Vegan Cream of Asparagus Soup
    Recipe Rating




    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    5 Comments
    Most Voted
    Newest Oldest
    Inline Feedbacks
    View all comments
    wilma
    November 12, 2019 4:24 PM

    Hi Clara, this looks amazing & I would love to try it but one question. what can I use instead of honey...Maple syrup? or would you suggest a different sweetener

    0
    Reply
    View Replies (1)
    Yadsia @ShopCookMake
    December 29, 2011 5:59 PM

    This looks so good!

    0
    Reply
    Dami
    December 29, 2011 2:00 PM

    Oh, and I love when you add videos. It helps a lot.

    0
    Reply

    Primary Sidebar

    "Dominican Cooking" is the oldest and largest Dominican cooking website, with Tía Clara's 20-year collection of traditional Dominican recipes, and recipes inspired by the Dominican taste.
    More about us ➜

    OUR RECIPES IN YOUR INBOX

    Discover hand-picked content and get updates in your inbox, once a week.

    Most popular

    • Tostones (Crispy Twice-Fried Plantains)
    • Flan (Dominican Crème Caramel)
    • Dominican-Style Farina: Spiced Cream of Wheat Porridge
    • Classic Mofongo Recipe & Video (Fried Plantain Mash)

    Footer

    featured on

    SIGN UP for emails, updates, and surprises!

    Or follow us on

    Made in 🇩🇴 with ❤️

    © 2022 · LUNCH CLUB BOOKS, LLC
    ALL RIGHTS RESERVED
    DO NOT reproduce without authorization.

    As Amazon Associate, I earn from qualifying purchases. READ...


    ↑ BACK TO TOP | ABOUT US | BLOG | CONTACT US | WE GIVE | POLICIES | STORIES | PORTFOLIO

    wpDiscuz
    You are going to send email to

    Move Comment