Filled with delicious cajun spiced vegan cream cheese, crunchy veggies and creamy avocado, the miso-marinated eggplant on the outside is what’s really taking this roll to the next level. This Eggplant Dragon Roll is so easy to make and is full of Asian-inspired flavor and texture.

Eggplant Dragon Roll [Vegan]



Cooking Time




For the roll:

  • 7 ounces sushi rice
  • 1 1/2 cups water
  • 4 Tablespoons rice vinegar
  • 3/4 teaspoon salt
  • 1 teaspoon maple syrup


  • 1 long eggplant, sliced into strips
  • 1 Tablespoon maple syrup
  • 1 Tablespoon miso paste
  • 1 Tablespoon sesame oil
  • 2-3 Tablespoons warm water


  • 1 small cucumber, julienned
  • 1 small carrot, julienned
  • 1/2 avocado, sliced

Cajun cream cheese:

  • 1/2 teaspoon cajun spice
  • 1/4 cup tofu cream cheese (below)

Tofu Cream Cheese:

  • 1/2 cup cashews, soaked
  • 5 1/4 ounces silken tofu
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Cook your sushi rice according to instructions on the package and let cool down.
  2. Slice the eggplant into thin strips. Preheat your oven to 350°F and line a baking sheet with parchment paper. In a small bowl, combine sesame oil, miso, maple syrup and warm water and mix until dissolved. Place the eggplant sliced on the baking sheet and brush both sides with the marinade. Place in the oven bake at 350°F for 10–12 minutes on each side (be careful not to burn).
  3. Prepare the veggies for the filling. Slice the avocado thinly and cut the carrot and cucumber in slices.
  4. Take half a nori sheet and place it on a bamboo mat. Place 1/2 cup of the sushi rice on top and gently press down (wet your hands for easier handling). Carefully turn the nori sheet around so the empty side looks up. Add the filling ingredients (carrot, cucumber, avocado, cajun cream cheese) and use the bamboo mat to roll up the sushi roll.
  5. Take the baked eggplant slices and spread it on top of the sushi roll. Use a piece of plastic film to cover the roll. Use the bamboo mat to gently press the eggplant in shape, then remove plastic foil and cut into slices.