Eggplant Aubergine Roll Ups Food

EGGPLANT ROLLUPS RECIPE

Steps:

• Preheat oven to 425°F. Sprinkle eggplant slices on both sides with 1/4 teaspoon of the salt, and place in a colander to drain 15 minutes. Rinse well, and press between 2 clean, absorbent towels to dry. Arrange eggplant slices in a single layer on greased baking sheets. Rub eggplant slices on both sides with 3 tablespoons of the oil. Bake in preheated oven until just beginning to brown, 13 to 15 minutes. Remove eggplant from oven, and reduce oven temperature to 375°F.
• While eggplant is baking, stir together ricotta, chopped basil, pepper, and remaining 3 tablespoons oil and 1/2 teaspoon salt in a medium bowl. Pour 1 cup of the marinara into an 11- x 7-inch baking dish. Place 1 tablespoon ricotta mixture on 1 eggplant slice, and roll up from 1 short end. Place rollup, seam side down, in baking dish. Repeat with remaining ricotta mixture and eggplant slices. Top evenly with remaining 1/4 cup marinara.
• Bake at 375°F until sauce is bubbly and warm and tops of rollups are very lightly browned, 15 to 20 minutes. Top with shaved Parmesan cheese and chopped basil. Serve immediately.

EGGPLANT ROLL-UPS

Steps:

• Heat a grill pan over high heat. Thinly slice the eggplant, a minimum of 18 slices. Season with salt, pepper and grill seasoning blend. Grill the thin slices to tenderize the eggplant, 2 to 3 minutes on each side or until cooked through. Combine the cheeses, black pepper and sun-dried tomatoes. Top each slice of cooked eggplant with a dab of cheese and some arugula and basil then roll up. The eggplant roll ups should have a few greens sticking out of both ends.

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 (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.

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:

• 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.

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:

• 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.

AUBERGINE ROLLS WITH SPINACH & RICOTTA

Steps:

• Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with oil, then lay on a large baking sheet. Bake for 15-20 mins until tender, turning once.
• Meanwhile, put the spinach in a large colander and pour over a kettle of boiling water to wilt. Cool, then squeeze out the excess water, so that it is dry. Mix with the ricotta, nutmeg and plenty of seasoning.
• Dollop a spoonful of the cheesy spinach mix in the centre of each aubergine slice, fold over to make a parcel and lay, sealed-side down, in an ovenproof dish. Pour over tomato sauce, sprinkle with breadcrumbs and cheese, and bake for 20-25 mins until golden and piping hot.

ROASTED EGGPLANT (AUBERGINE) ROLLS

Steps:

• Preheat oven to 450 degrees.
• Spray 2 nonstick baking sheets with nonstick cooking spray; set aside.
• Trim ends from eggplants; cut lengthwise into 1/4 inch thick slices.
• Discard outside slices that are mostly skin.
• (you will have about 16 slices).
• Combine lemon juice and olive oil in small bowl; brush lightly over both sides of eggplant slices.
• Arrange slices in single layer on baking sheets.
• Bake 10 to 12 minutes or until slightly golden brown on bottom.
• Turn slices over and bake 10 to 12 minutes more or until golden on both sides and tender (slices may not brown evenly; turn slices as they brown. Some very dark spots will occur).
• Transfer slices to plate; cool.
• Meanwhile, stlr cream cheese in small bowl until smooth.
• Add sour cream, green onion, tomatoes, garlic, oregano and pepper; stir until blended.
• Place eggplant slices on work surface; spread about 1 teaspoon cream cheese mixture evenly over each slice.
• Arrange spinach leaves on to leavign 1/2 inch boarder.
• Roll up, beginning at narrower end; aly rolls seam side down on servign platter.
• (if making ahead, cover and refrigerate up to 2 days. Bring to room temperature before serving).
• Serve with warn spaghetti sauce.