Eggplant Rolls With Spicy Tomato Sauce Food

EGGPLANT ROLLS WITH SPICY TOMATO SAUCE

Steps:

• Make sauce:
• Cook garlic and red pepper flakes in 1 tablespoon oil in a 2-quart heavy saucepan over moderate heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened, 15 to 20 minutes.
• Grill eggplant while sauce cooks:
• Heat grill pan over high heat until hot.
• Peel 2-inch-wide strips of skin from opposite sides of eggplant and discard. Holding a knife parallel to a peeled side, cut eggplant lengthwise into 8 (1/3-inch-thick) slices. 3Brush both sides of slices with 3 tablespoons oil (total), then season with salt and pepper.
• Grill slices in batches, turning over once and brushing grilled sides with some of remaining oil, until golden brown and tender, about 4 minutes, then transfer to a tray.
• Assemble eggplant rolls:
• Stir together cheeses, 2 tablespoons basil, pepper, and remaining salt. Divide cheese mixture among slices (3 to 4 tablespoons per slice), leaving an 1/8-inch border along edge. Roll up each slice, beginning with a short end, and serve rolls topped with sauce and sprinkled with remaining basil.

CHEESY EGGPLANT ROLL-UPS RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (175ºC).
• Slice the ends the eggplants and slice them into ¼ -inch (½ cm) slices and lay them out on a baking sheet covered in parchment paper.
• Season with a pinch of salt on both sides of the eggplant slices and let them sweat for 20 minutes, then dry them with a paper towel. Once dried; add a pinch of pepper.
• Bake for 20 minutes, or until soft.
• Meanwhile, in a medium-size bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, basil, and egg.
• Remove eggplant slices from the oven and turn oven to 400ºF (200ºC).
• Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up, repeating for all slices.
• In a 11x17-inch (28 x 43cm) baking sheet, pour ½ of the marinara sauce, then add all the roll-ups seam down. Pour remaining ½ of marinara sauce, and top with basil and parmesan.
• Bake for 25 minutes, or until cheese is melted and golden brown.
• Enjoy!

EGGPLANT ROLLS WITH BELL PEPPER SAUCE

Steps:

• Heat 2 tablespoons olive oil in a skillet over high heat. Cook and stir onion until browned, 3 to 5 minutes. Add bell peppers and reduce heat to low. Cook and stir for 5 minutes. Pour in vegetable broth. Cook and stir for 10 minutes.
• Meanwhile, heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Quickly brown eggplant slices - they should be tender enough to roll easily, but not so tender they break apart.
• Transfer cooked red bell pepper mixture to the bowl of a food processor; pulse until smooth. Season with salt and pepper and set aside.
• Preheat the oven to 400 degrees F (200 degrees C).
• Combine mozzarella cheese, tomatoes, and basil in a bowl. Season with salt and pepper and mix well.
• Lay eggplant slices on a sheet of parchment paper. Spoon a little of the cheese mixture onto 1 end of an eggplant slice and roll up. Place eggplant roll in a casserole dish. Repeat with remaining eggplant and cheese mixture.
• Bake in the preheated oven until cheese is melted, about 10 minutes. Remove from oven. Serve with warm bell pepper sauce.

EGGPLANT ROLLS W/ TOMATO SAUCE

Steps:

• Heat 2 tbsp of the oil in a skillet over medium heat; cook onion, mushrooms and garlic until softened, about 5 minutes.
• Add bulgur and sun-dried tomatoes and stir until coated.
• Add stock and bring to a boil then reduce heat and let simmer covered for 20 minutes or until the liquid is absorbed. Transfer to bowl and set aside.
• Preheat skillet to medium heat and add oil.
• Peel 2 inch wide strips of skin from opposite sides of eggplants and discard.
• Cut each eggplant lengthwise into 6 slices about 1/4 inch thick. Brush both sides with oil and sprinkle with salt and pepper. Grill slices in oiled skillet turning once until golden and tender about 10 minutes. Transfer to tray and set aside.
• Preheat oven to 375 degrees.
• Stir goat cheese into bulgur mixture.
• Lay slice of eggplant on work surface and spread with 1/4 cup bulgur mixture starting at narrow end, roll up. Place seam side down on cooking tray and then repeat with remaining eggplant.
• Pour tomato sauce into a 13 x 9 inch baking dish. Place eggplant rolls on top seam side down. Cover dish with aluminum foil and bake for 20 minutes or until sauce is bubbling.
• Garnish with chopped basil.

EGGPLANT ROLL-UPS WITH ROASTED TOMATO SAUCE

Steps:

• Preheat oven to 450°F Toss tomatoes with salt and 1T olive oil. Place, cut sides down, on a nonstick baking sheet. Bake for 20 minutes or until skins are blistered.
• Cool.
• Put tomatoes, 2 T olive oil, basil and pepper in a food processor and process until smooth. Set aside tomato sauce.
• Preheat oven to 425°F Trim off cap and stem of the eggplants so that it looks more or less like a tube with flat ends. Cut the eggplants lengthwise into 1/4" thick slices (roughly rectangular or oval in shape, NOT round). Spray both sides of the eggplant slices with cooking spray. Arrange slices (about 18) on nonstick baking sheets. Bake slices for 10 minutes; turn and bake for 5-10 minutes more or until tender. Cool.
• Preheat oven to 350°F Combine spinach, ricotta, and parmesan, and mix well. Spray a 9x13" baking dish with nonstick spray. Spread spinach mixture evenly on eggplant slices and roll up slices starting at the narrow end. Place rolls, seam side down, in the baking dish.
• Cover dish with foil and bake for 25 minutes.
• Uncover, sprinkle with swiss cheese, and bake an additional five minutes, or until cheese is melted.
• Serve topped with the tomato sauce.

SPICY ROASTED EGGPLANT WITH TOMATOES AND CILANTRO

Steps:

• Preheat oven to 350°F. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet. Roast eggplant until flesh is soft, about 1 hour. Cool slightly. Using spoon, scoop pulp from eggplant halves into medium bowl; mash. Discard skins.
• Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes and next 4 ingredients; sauté 5 minutes to blend flavors. Add eggplant and stir until slightly thickened, about 5 minutes. Remove from heat. Stir in cilantro. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)

EGGPLANT (AUBERGINE) ROLLS

Steps:

• Broil, on both sides, drained eggplant slices after spraying or brushing them with olive oil, for about 10 minutes or until soft and browned in spots (they do not need to be fully cooked).
• Mix kufta ingredients, and knead briefly.
• Divide into 18 pieces, and form each into an elongated, oval shaped patty, about 3 1/2 inches long.
• Broil patties turning once to brown on both sides, about 10 minutes (again they do not need to be fully cooked).
• Make 18 rolls by putting a kufta patty crosswise at one end of a spread eggplant slice.
• Roll up the eggplant slice around the kufta (this roll is traditionally secured by tying it with a parsley stalk softened in hot water).
• Arrange finished rolls side by side, seam side down, in a glass baking pan, 11-by-7 inches or approximate size.
• Spread diced tomatoes on rolls.
• Add basil, sugar, salt and pepper to diluted tomato paste or sauce or juice.
• Heat until it starts to bubble, or microwave for 3 minutes on high.
• Pour liquid all over the rolls.
• There should be enough liquid to cover them.
• Add a little hot water if needed.
• Bake in a preheated oven at 400 degrees F.
• ,loosely covered, for about 30 minutes or until sauce is bubbly and nicely thickened.
• Garnish with chopped parsley, and serve with warm bread or cooked rice, along with salad.

EGGPLANT WITH SPICY TOMATO SAUCE

Steps:

• 1 Trim the tops and bottoms of the eggplants. Cut the eggplants crosswise into 1/2-inch-thick slices. Arrange the slices in a colander, sprinkling each layer with salt. Place the colander over a plate to drain for at least 30 minutes. Rinse off the salt with cool water and dry the slices with paper towels. 2 Place a rack in the center of the oven. Preheat the oven to 450°F. Brush two large jelly roll pans with oil. Arrange the eggplant slices in a single layer. Brush with oil. Bake until lightly browned, about 10 minutes. Turn the slices with a metal spatula and bake until the second side is browned and the slices are tender when pierced, about 10 minutes more. 3 In a medium saucepan, cook the garlic in 1/4 cup olive oil over medium heat until golden, about 2 minutes. Add the tomato puree, red pepper, and salt to taste. Simmer for 15 minutes or until thick. Discard the garlic. 4 In a shallow dish, arrange half the eggplant in a single layer. Spread with half the sauce and basil. Repeat with the remaining ingredients. Serve at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ROASTED EGGPLANT AND CHICKPEAS WITH CINNAMON-TINGED TOMATO SAUCE

Steps:

• Make the tomato sauce. Heat 1 tablespoon of the olive oil in a heavy skillet or wide saucepan over medium heat, and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds, and add the tomatoes, honey, salt to taste and cinnamon. Cook over medium heat until the tomatoes have cooked down and the sauce is fragrant, about 20 minutes. Taste and adjust seasonings.
• Meanwhile, heat the oven to 425 degrees. Line a baking sheet with aluminum foil and brush the boil with olive oil. Place the eggplant slices on the baking sheet, salt lightly and brush with olive oil. Place in the oven and bake 20 minutes, or until eggplant is lightly browned and soft all the way through. Remove from the heat. Fold the aluminum foil over and crimp the edges together so that the eggplant steams as it cools. Do this in batches if you need more than one baking sheet. Turn the oven down to 350 degrees.
• Oil a 2-quart baking dish or gratin. Place the chickpeas in the baking dish and stir in 1 cup of the tomato sauce. Layer the eggplant over the chickpeas and top with the remaining tomato sauce. Sprinkle the feta over the top and drizzle on any remaining olive oil. Sprinkle with the oregano and cover tightly with foil. Bake 30 minutes. Uncover and bake another 10 minutes, until the dish is bubbling.

SPICED EGGPLANT AND TOMATOES WITH RUNNY EGGS

Steps:

• Put eggplant in a colander in the sink and toss with 1 teaspoon salt. Let drain while preparing the nuts.
• In a small bowl, combine nuts, 1/4 teaspoon baharat and a large pinch of salt and pepper. Heat 1/2 tablespoon oil in a large skillet over medium heat. Add pine nut mixture and cook, stirring frequently, until fragrant and toasted, 2 minutes. Pour nuts back into the small bowl and stir in lemon zest. Set aside for serving.
• Add 3 tablespoons oil to the skillet and heat over medium-high until oil thins out, about 20 seconds. Add enough of the eggplant to fit in one layer without overlapping. Cook eggplant until browned, stirring occasionally, about 7 minutes. Use a slotted spoon to transfer eggplant to a plate. Repeat with more oil and eggplant, taking care not to crowd the pan.
• When all the eggplant is browned, push the last batch still in the pan to one side. Drizzle the empty part of the pan with a tiny bit of oil and add garlic. Cook until fragrant, about 30 seconds. Return the rest of the browned eggplant back to the pan and stir well to incorporate garlic.
• Add tomatoes and remaining baharat, 1/2 teaspoon salt and a big pinch of pepper. Reduce heat to medium and simmer, stirring occasionally, until tomatoes and eggplant become stewy, 8 to 10 minutes. Stir in herbs. Taste and add more salt, if needed.
• Make small hollows into the stewed eggplant with the back of a spoon. Gently crack an egg into each hollow. Season eggs with salt and pepper. Cover with a lid or piece of foil and cook on medium-low until the eggs are just set, but still soft, 4 to 7 minutes. Remove the lid, and garnish with the spiced nuts, more herbs and a squeeze of lemon. Serve with yogurt, hot sauce and more lemon wedges on the side.

SPICY EGGPLANT TOMATO SAUCE PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add eggplant; cook 5 min., stirring occasionally. Stir in pasta sauce and crushed pepper; simmer on medium-low heat 5 to 6 min. or until heated through, stirring occasionally. Remove from heat; stir in basil.
• Drain pasta. Serve topped with pasta sauce mixture.

VEGETARIAN EGGPLANT ROLLS WITH SAVORY TOMATO SAUCE AND FRESH RICOTTA CHEESE

Steps:

• Preheat oven to 375 degrees. Preheat a grill pan over medium-high heat.
• Stir olive oil and vinegar together in a small bowl and brush onto both sides of the eggplant slices; season both sides with salt and pepper. Grill eggplant slices, turning once, until tender and golden brown, 3 to 4 minutes per side. Transfer eggplant slices to a rimmed baking sheet with the short ends facing you.
• In a medium bowl, stir together ricotta, Parmesan, and half of the basil; season with salt and pepper. Spoon about 3 tablespoons of the cheese mixture onto each slice of eggplant and 1 inch from the bottom edge, leaving a 1/4-inch border on each side. Roll each slice away from you and arrange rolls, seam side down, on the baking sheet. Spoon tomato sauce over rolls and place them in the oven until warmed through, about 15 minutes. Sprinkle with Parmesan and remaining basil; serve immediately.