Eggplant Rolls Filled With Basil And Cheese Recipes

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EGGPLANT ROLLS FILLED WITH BASIL AND CHEESE



Eggplant Rolls filled with Basil and Cheese image

A sensational way to do eggplant - and easy too! Serves 6 as an appetizer, 4 as a main (vegetarian) course.

Provided by evelynathens

Categories     Cheese

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 onion, chopped
2 tablespoons olive oil
1 clove garlic, minced
2 lbs tomatoes, peeled,seeded and chopped coarse
1 pinch sugar
1 lb flask-type eggplant, cut lengthwise into ¼ inch thick slices,sprinkle both sides of eggplant slices lightly with salt and
1 cup grated mozzarella cheese
1/2 cup chevre cheese or 1/2 cup boursin cheese, at room temperature
1/4 cup shredded basil leaves
2 -3 tablespoons olive oil
fresh basil leaf (to garnish)

Steps:

  • For sauce: Cook onion in oil over moderately-low heat, stirring, for 3 minutes.
  • Stir in garlic and cook, stirring, until onion is softened.
  • Add tomatoes, sugar and salt to taste and cook over moderate heat for 20 minutes.
  • Puree mixture in processor until completely smooth and continue cooking over moderately-high heat for 5-10 minutes until thickened.
  • Make rolls: Preheat broiler.
  • In a bowl, stir together mozzarella, goat cheese and shredded basil.
  • Pat eggplant dry.
  • Arrange 1 layer of eggplant in a baking pan and brush with some of the oil.
  • Broil 4 inches away from heat source for 3-4 minutes, or until golden.
  • Turn, brush with remaining oil, and broil 3-4 minutes more.
  • Transfer to a large platter to cool.
  • Spread a mounded teaspoon of the cheese mixture lengthwise down the middle of each eggplant slice, leaving a 1 inch border at the wide end and, beginning at the narrow end, roll up jelly roll fashion.
  • Arrange rolls, seam side down, in a oiled pyrex baking dish just large enough to hold rolls in one layer and broil for 3 minutes or until cheese is just melted and bubbling.
  • Transfer to serving plates, spoon sauce over and garnish with basil.

Nutrition Facts : Calories 331.1, Fat 24.2, SaturatedFat 8.3, Cholesterol 32, Sodium 255, Carbohydrate 19.6, Fiber 7.2, Sugar 10.4, Protein 12.5

EGGPLANT ROLLS FILLED WITH BASIL AND CHEESE



Eggplant Rolls Filled with Basil and Cheese image

Categories     Side     Broil     Goat Cheese     Mozzarella     Basil     Eggplant     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serving 4 as a first course or 6 as a side dish

Number Of Ingredients 13

For the tomato sauce
1 onion, chopped
2 tablespoons olive oil
1 small garlic clove, minced
2 pounds tomatoes, chopped coarse
a pinch of sugar
For the eggplant rolls
a 1-pound eggplant
1 cup grated mozzarella (about 1/4 pound)
3 1/2 ounces (about 1/2 cup) mild, soft goat cheese such as Montrachet, at room temperature
1/4 cup shredded fresh basil leaves
2 to 3 tablespoons olive oil
fresh basil leaves for garnish

Steps:

  • Make the tomato sauce:
  • In a heavy skillet cook the onion in the oil over moderately low heat, stirring, for 3 minutes, stir in the garlic, and cook the mixture, stirring, until the onion is softened. Add the tomatoes, the sugar, and salt to taste and cook the mixture over moderate heat, stirring, for 20 minutes. Force the mixture through the fine disk of a food mill set over a saucepan and cook the sauce over moderately high heat for 5 to 10 minutes, or until it is thickened to the desired consistency.
  • Make the eggplant rolls:
  • With a hand-held slicing device or large sharp knife cut the eggplant lengthwise into 1/4-inch slices. Sprinkle the slices on both sides with salt and let them drain in a colander for 30 minutes. In a bowl stir together the mozzarella, the goat cheese, and the shredded basil. Pat the eggplant dry, arrange one layer of it on the oiled rack of a broiler pan, and brush it with some of the oil. Broil the eggplant under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until it is golden. Turn the eggplant, brush it with some of the remaining oil, and broil it for 3 to 4 minutes more, or until it is golden. Transfer the eggplant to a large platter to cool and broil the remaining eggplant, brushing it with the remaining oil, in the same manner. Spread a mounded teaspoon of the cheese mixture lengthwise down the middle of each eggplant slice, leaving a 1-inch border at the wide end, and, beginning at the narrow end, roll up the eggplant jelly-roll fashion. Arrange the rolls, seam sides down, in an oiled flameproof shallow baking dish just large enough to hold them in one layer and broil them for 3 minutes, or until the cheese is just melted and bubbling.
  • Transfer the eggplant rolls with a spatula to serving plates, spoon the tomato sauce over them, and garnish the rolls with the basil leaves. Makes about 12 rolls.

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