Eggplant Roll Up

These vegetarian Eggplant Rollups won't have you missing meat. Filled with kidney beans, rice and crumbled tofu this meal can be enjoyed for lunch or dinner.

Author: Ontario Beans

Ontario Bean Growers is a not for profit organization that represents the interests of farmers in Ontario that grow dry edible beans.

Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
5 servings


  • 10 slices 1 large (2 small) Eggplant, sliced thinly length-wise
  • 2 small zucchini diced
  • 2 small green pepper, diced
  • 1 clove, garlic, minced
  • 1 can (19 oz) kidney beans, drained and rinsed
  • 4 oz cooked white or brown rice (115 g)
  • 14 oz tomato sauce (400 g)
  • 4 oz firm tofu, crumbled (115 g)
  • ½ bunch fresh basil, chopped
  • Salt and pepper to taste


  1. Preheat oven to 350ºF.
  2. Season eggplant slices with salt and pepper and bake on a lightly greased cookie sheet for approximately 5 minutes or until slightly soft; remove and let cool.
  3. Sauté diced zucchini, green peppers, garlic and beans in 4 oz tomato sauce. Season with salt and pepper. Fold in tofu, basil and cooked rice.
  4. Arrange sliced eggplant in a cross pattern; place 2-3 oz vegetable mixture in the centre of the eggplant. Fold over eggplant ends to enclose mixture. Top each roll with an additional 1 oz of tomato sauce and bake to heat.



Serving Size: Per 1 roll: Calories: 180, Sodium: 450 mg, Fat: 3 g, Saturated Fat: 1 g, Carbohydrates: 29 g, Fiber: 9 g, Protein: 10 g, Cholesterol: 5 mg

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