Eggplant Aubergine Roll Ups Recipes

EGGPLANT ROLL-UPS

Steps:

• Preheat oven to 400°. Cut eggplants lengthwise into eighteen 1/4-in.-thick slices; reserve leftover pieces. Line 2 baking sheets with foil. Coat both sides of eggplant slices with cooking spray; place in a single layer on prepared pans. Sprinkle eggplant with 1/2 teaspoon salt. Bake until just pliable (do not soften completely), 10-12 minutes; cool slightly. , Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil 2-3 minutes or until wilted. Drain spinach and squeeze dry. Chop spinach and set aside., Finely chop leftover eggplant to measure 1 cup (discard remaining or save for another use). In a large saucepan, heat oil over medium heat. Add chopped eggplant; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, puree, basil, sugar, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until flavors are blended., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. In a small bowl, combine filling ingredients and spinach. Place a rounded tablespoon of filling on the wide end of each eggplant slice; carefully roll up. Place roll-ups over sauce, seam side down. Top with 1-1/2 cups sauce. In a small bowl, mix Parmesan cheese and bread crumbs; sprinkle over top. Bake until heated through and bubbly, 20-25 minutes. Serve with remaining sauce and, if desired, sprinkle with parsley.

EGGPLANT ROLLATINI

Steps:

• Peel and slice eggplant lengthwise into fifteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes., Meanwhile, for sauce, in a large saucepan, saute onion in oil. Add garlic; cook 1 minute longer. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, stirring occasionally, 20-25 minutes. Rinse and drain eggplant., In a large bowl, combine filling ingredients; set aside., Place eggs in a shallow bowl. In another shallow bowl, combine bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper. Dip eggplant in eggs, then bread crumb mixture., In an electric skillet or deep skillet, heat 1/2 in. of oil to 375°. Fry eggplant in batches until golden brown, 2-3 minutes on each side. Drain on paper towels., Preheat oven to 375°. Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Spread 2 rounded tablespoons filling over each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll-ups. Sprinkle with remaining Parmesan cheese. Cover and bake until bubbly, 30-35 minutes.

EGGPLANT (AUBERGINE) AND FETA ROLLS

Steps:

• Cut eggplants lengthways into thin slices and sprinkle with salt. Allow to stand in a colander for fifteen minutes.
• Rinse and dry well.
• Panfry eggplant slices in olive oil, until golden brown on both sides. Drain and cool.
• Lay eggplant slices out flat, add chopped basil and crumbled feta and roll up.
• Place on a platter to serve.
• TIP: To save time, buy grilled eggplant from a deli counter, and if desired, substitute grilled capsicum for eggplant.

EGGPLANT (AUBERGINE) ROLL-UPS

Steps:

• Slice the eggplant lengthways into 1/4 inch thick 'tongues' (the more slices you can cut, the more roll-ups you will make - the remaining curved outside pieces can either be used like an 'open sandwich' or used in another dish): sprinkle the slices with salt' leave for 30 minutes then rinse and pat dry with kitchen paper.
• Put the chickpeas, tahini, garlic and 1 tablespoon olive oil in a food processor and whiz together to a paste.
• Stir in the chopped pepper, tomatoes and mint, season with salt and pepper; transfer the chickpea mix to a bowl and cover until you are ready to assemble the roll-ups.
• Pre heat the grill, arrange the eggplant slices on the grillpan rack and brush one side of each slice with a little of the remaining olive oil, grill for about 5 minutes; turn the slices over and repeat the oiling and grilling process (the slices should be golden and softened by the cooking process): set aside to cool slightly.
• Dividing the chickpea mix between the number of slices, spoon the mix onto the thinest end of each slice; roll up the eggplant slices round the chickpea mix.
• When serving the eggplant roll-ups make sure that the edge is on the bottom; they should stay in place, but secure the roll-ups with a cocktail stick if necessary.

EGGPLANT (AUBERGINE) ROLL-UPS

Steps:

• peel skin off eggplant
• slice eggplant lengthwise in 1/4 thick slices.
• heat enough oil for frying.
• dip eggplant into 3 beaten eggs.
• then dip into breadcrumbs.
• fry the eggplant in the oil (do not overlap).
• drain on paper towels.
• mix ricotta cheese with the parmesan cheese and one egg and garlic (to be used for filling).
• cover the bottom of a casserole dish with sauce.
• spread a thin layer of the filling mixture onto the slices of fried eggplant.
• roll the eggplant up
• place the rolled eggplants seam down, side by side in the baking dish.
• cover the eggplant with more sauce.
• cover with mozzarella cheese.
• cover the dish with aluminum foil and bake at 350 degrees for 30 minutes.
• uncover and bake for an additional 10 minutes.

ROASTED EGGPLANT (AUBERGINE) ROLLS

Steps:

• Preheat the oven to 350 degrees.
• Brush 1 tablespoon of the oil on the sliced eggplant, and roast it until tender, about 15 minutes.
• Saute the onion in the remaining 1 tablespoon of the oil until tender, about 3-4 minutes.
• Add the tomatoes (with the juice), and simmer for 15 minutes.
• In a separate bowl, mix the ricotta, spinach, mozzarella, basil, oregano, and garlic.
• Add salt and peper to taste.
• Lightly coat a baking dish with cooking spray.
• Spoon the cheese mixture on each slice of the eggplant, and roll up like a jelly roll.
• Place the eggplant in the dish.
• Continue until all the eggplant is used.
• Top with the tomato sauce, and bake for 30 minutes.

EGGPLANT (AUBERGINE) ROLL UPS

Steps:

• Preheat oven to 350 degrees.
• Peel and thinly slice eggplant (lengthwise).
• Dip slices into eggs.
• Coat with breadcrumbs.
• In a heavy skillet, add enough oil to cover bottom, then add eggplant slices.
• Do not overlap.
• Brown quickly on both sides.
• Repeat until eggplant is fried.
• Remove eggplant and drain on paper towels.
• Wash and cut asparagus into 4 inch lengths.
• Steam asparagus for 5 minutes and set aside.
• Fold one slice of Provolone Cheese in half and place on top of a fried eggplant slice.
• Place 2 asparagus spears on top of provolone.
• Carefully roll up and secure with a toothpick.
• Continue until all slices are rolled.
• Place rolls in a buttered shallow baking dish.
• Cover rolls with remaining slices of cheese.
• Sprinkle with grated cheese.
• Bake in a preheated 350 egree oven for 30 minutes or until cheese is melted and slightly browned.