Eggplant Aubergine Rolls Recipes

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RICOTTA EGGPLANT ROLLS



Ricotta Eggplant Rolls image

This is a great way to use those summer eggplants! These delicious rolls are perfect for parties and holidays. To save time and clean-up, you can probably use a good, jarred tomato sauce instead of the homemade tomato sauce. Milk or half-and-half can be used instead of the whipping cream.

Provided by Fran Weidman

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 8

Number Of Ingredients 18

½ cup vegetable oil, divided
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes in puree
1 (10 ounce) can tomato sauce
2 tablespoons Italian seasoning
1 teaspoon salt
1 teaspoon white sugar
½ teaspoon ground black pepper
2 cups plain dried bread crumbs
1 cup all-purpose flour
2 eggs
¼ cup heavy cream
2 large eggplants, peeled and sliced lengthwise into 1/4 inch slices
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
¾ cup chopped fresh parsley
1 teaspoon fresh parsley, for garnish

Steps:

  • Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add garlic, and cook until fragrant and lightly browned. Pour in the crushed tomatoes and tomato sauce. Season with Italian seasoning, salt, sugar, and pepper. Simmer covered over medium-low heat for 30 minutes, stirring occasionally. Remove from heat and set aside.
  • Preheat the oven to 400 degrees F (200 degrees C). In a large shallow dish, stir together the bread crumbs and flour. In a separate dish, whisk together the eggs and cream with a fork.
  • Heat the remaining olive oil in a large skillet over medium-high heat. Dip each eggplant slice into the egg mixture, then coat with breadcrumbs. Fry each slice until golden brown in the hot oil, turning once. Drain on paper towels.
  • Spread a thin layer of the marinara sauce in the bottom of a 9x13 inch baking dish. In a large bowl, stir together the ricotta cheese, mozzarella cheese, Parmesan cheese and parsley. Spread 2 to 3 tablespoons of the cheese mixture onto one side of each slice of eggplant. Roll up, and place in the baking dish seam side down. Spoon the remaining tomato sauce over the rolls. Cover the baking dish with a lid or aluminum foil.
  • Bake for 30 minutes in the preheated oven. Garnish with additional chopped parsley before serving if desired.

Nutrition Facts : Calories 577.8 calories, Carbohydrate 53.3 g, Cholesterol 96.8 mg, Fat 30.4 g, Fiber 7.4 g, Protein 25.8 g, SaturatedFat 11.3 g, Sodium 1165.7 mg, Sugar 8.1 g

EGGPLANT (AUBERGINE) ROLL-UPS



Eggplant (Aubergine) Roll-Ups image

These tasty roll-ups are simple and quick to make; they look pretty impressive too. You can make the roll-up filling in advance, if you like; it will sit quite happily in the fridge for a few hours until you need it. Cooking time includes the time for salting the eggplants.

Provided by Mrs B

Categories     Lunch/Snacks

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 10

1 large eggplant (chose a nice evenly shaped one, two small eggplants will be fine too)
1 (14 ounce) can chickpeas, drained
6 tablespoons tahini
2 garlic cloves, minced
3 tablespoons olive oil
1 small bell pepper, chopped (red or yellow)
2 medium tomatoes, chopped (chose nice firm and ripe fruits)
1 tablespoon chopped of fresh mint
2 tablespoons lemon juice
salt and pepper

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.

Nutrition Facts : Calories 517.4, Fat 30, SaturatedFat 4.2, Sodium 427.6, Carbohydrate 54, Fiber 16.4, Sugar 7.3, Protein 14.9

ROASTED EGGPLANT (AUBERGINE) ROLLS



Roasted Eggplant (Aubergine) Rolls image

A healthy version to something usually called "eggplant rolatini" in italian restaurants. Very filling! And the robust flavors of this dish will will have your family asking for this on a regular basis. And it was found in Prevention Magazine, so you KNOW it's good for you!!

Provided by Caseylaine

Categories     Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons canola oil
1 (1 1/2 lb) eggplants, peeled and sliced lengthwise (1/4-inch thick)
1/2 cup chopped onion
1 (16 ounce) can diced tomatoes
1/4 cup reduced-fat mozzarella cheese
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon garlic powder
1 cup tomato sauce
1 cup fat-free ricotta cheese (or reduced fat)
1 cup coarsely chopped spinach

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.

Nutrition Facts : Calories 153.3, Fat 7.8, SaturatedFat 0.7, Sodium 337.8, Carbohydrate 20.9, Fiber 9.2, Sugar 10.5, Protein 4.3

EGGPLANT (AUBERGINE) AND FETA ROLLS



Eggplant (Aubergine) and Feta Rolls image

As appetisers, these stylish and elegant Eggplant and Feta Rolls couldn't be quicker and easier to make, and there are times when that's just what we're all after: a simple, and tasty dish that is quick to put together, but doesn't actually look or taste 'quick and easy'! Naturally this recipe has fewer ingredients than other similar recipes. And that really means that more than ever the ingredients need to be TOP quality. I found this recipe in the June edition of the magazine 'Australian Table: easy family food and healthy living'.

Provided by bluemoon downunder

Categories     Cheese

Time 30m

Yield 12 rolls, 6-8 serving(s)

Number Of Ingredients 5

2 eggplants
salt
olive oil, for cooking
12 -15 basil leaves, shredded
100 g feta, crumbled

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.

Nutrition Facts : Calories 81.9, Fat 3.9, SaturatedFat 2.5, Cholesterol 14.9, Sodium 189.6, Carbohydrate 9.5, Fiber 5.3, Sugar 4.3, Protein 4.1

CHICKEN AND EGGPLANT (AUBERGINE) ROLLS



Chicken and Eggplant (Aubergine) Rolls image

I just LOVE this recipe for these flavoursome chicken and eggplant rolls, which can be served as an appetiser, as a main dish or as one of several main dishes for a Greek-style meal. They are great with a Greek salad and warm crusty bread. Adapted from a recipe on an International Masters '1001 recipes for pan or wok' recipe card, and posted for the 2005 Zaar World Tour. For a vegetarian variation, replace the chicken with spinach (see notes below), or double the recipe and make some of each. When getting together your ingredients, err on the side of having a little too much eggplant rather than too little, so choose a really large eggplant or two medium-large ones! See notes below.

Provided by bluemoon downunder

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 large eggplant
1 whole boneless skinless chicken breast, halved
1 onion
4 garlic cloves
4 tablespoons olive oil
salt, to taste
fresh ground black pepper, to taste
1 lemon, zest of
1 tablespoon fresh basil, shredded
150 g ricotta cheese
1 (350 g) jar red capsicum pasta sauce
12 wooden cocktail sticks, possibly more, depending on how many rolls you make
fresh basil (to garnish)

Steps:

  • Cut the eggplant lengthways into thin strips, finely chop the chicken (I find it easier to cut the chicken with kitchen scissors), peel and finely chop the onion and garlic.
  • Heat 1 tablespoon of the oil in a pan, preferably non-stick, and sauté the onion and garlic for 2-3 minutes, or until soft; add the chicken and sauté until browned and cooked through.
  • Transfer to a bowl, season to taste and allow to cool slightly. Stir in the basil, lemon zest and cheese.
  • Heat 1 tablespoon of oil in the cleaned pan, add the eggplant slices in batches and sauté for 3-4 minutes, turning until browned. Remove and keep warm on a plate covered with foil. Repeat the process with the remaining oil and eggplant slices until all of them have been browned.
  • Lay the eggplant slices on a work surface, and spread with the chicken mixture (do not overfill the eggplant slice or the mixture will ooze out the sides when you roll it), and roll (Swiss-roll style) to enclose the roll and secure it with a cocktail stick, so that the stick is flat and woven once through the eggplant slice where it closes.
  • Add the sauce to the cleaned pan and heat until simmering, add the rolls, cover and simmer for 5 minutes or until they are heated through.
  • Transfer to a warmed serving plate. You may like to remove the cocktail sticks at this stage. Garnish with basil and serve.
  • Chef's note: I rarely salt eggplant before using it, and haven't found it to be necessary in this recipe; but if you prefer to do so, add in that step. If you have any slices of eggplant left over once you have made your rolls, chop them roughly and add them to the sauce in step 6. If you have filling left over, use it to stuff another vegetable: a tomato or mushroom would be ideal. Refrigerate until you have time to deal with it!
  • Vegetarian Variation: For a vegetarian version, replace the chicken with 350g (12 ounces) of fresh spinach. Wash,dry and finely shred the spinach, then add to the pan in step 2 with the onion, and heat until wilted. Or for a quicker version of this, use a thawed and thoroughly squeeze-dried packet of frozen spinach. And add a pinch of nutmeg, cumin or cinnamon.

EGGPLANT (AUBERGINE) AND RICOTTA ROLLS



Eggplant (Aubergine) and Ricotta Rolls image

Delicious and easy vegetarian recipe. I char-grill fresh sliced eggplant using my George Foreman grill, but you can buy it ready made from the deli. I also find it easier sometimes to omit the thyme leaves and lemon rind and use instead a bottled dried mix of lemon, basil and thyme from the supermarket.

Provided by Ozzzie

Categories     Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 yellow onion, finely chopped
1 (425 g) can chopped tomatoes
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
500 g fresh ricotta cheese
1/4 cup milk
1/4 cup finely chopped chives
2 tablespoons lemon thyme, leaves
1 lemon, rind finely grated
20 slices chargrilled eggplants
salt and pepper

Steps:

  • Preheat oven to 200 degrees celcius and lightly grease a square baking dish.
  • Heat oil in a fry pan over medium heat.
  • Add onion and garlic, cook for about 3 minutes.
  • Add tomatoes, tomato paste, balsamic vinegar and salt and pepper to taste.
  • Bring to the boil then reduce heat and simmer for about 20 minutes or until sauce is thick.
  • Combine, ricotta, milk, chives, thyme and lemon rind (add salt and pepper if required).
  • Spread ricotta mixture evenly over slices of eggplant, then roll up lengthways.
  • Spoon sauce into baking dish and top with eggplant rolls.
  • Cover and bake for approximately 25 minutes or until sauce is bubbling.

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