ROASTED EGGPLANT (AUBERGINE) ROLLS
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
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
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
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
EGGPLANT (AUBERGINE) ROLLS
Succulent slices of eggplant are rolled around spicy kufta (meat patties) and simmered in flavorful tomato sauce. The neat presentation of the dish renders it suitable for formal occasions.
Provided by Chef Nawal
Categories Meat
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 29.9, Fat 0.2, Sodium 563.9, Carbohydrate 6.5, Fiber 1.1, Sugar 2.6, Protein 1.1
EGGPLANT (AUBERGINE) ROLL-UPS
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
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
STUFFED EGGPLANT (AUBERGINE) ROLLS
This is really a tasty dish. If you can't get eggplant, or your garden is full of zucchini that can also be used as a substitute for the eggplant. Both make an excellent side dish or light meal.
Provided by glitter
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash the eggplants, remove the stems,peel and slice lengthwise.
- Soak the eggplants in the salt and enough water to cover the eggplant. Keep them immersed with a heavy plate for about 20 minute to 1/2 hours The longer the better. This takes out the bitterness.
- Preheat the olive oil, but be careful it is not too hot. Olive oil will splatter.
- Dry the eggplant with paper towels.
- Dredge the eggplant first into flour, then dip into the egg.
- Fry until golden brown and drain on paper towels.
- In the middle of each place a slice of mozzarella, and a spoon of ricotta cheese.
- Roll up the eggplant and place seam side down in a greased shallow baking dish.
- Top with marinara sauce.
- Bake in a 350* oven for 20-30 minute.
- Garnish with grated cheese and some fnely chopped parsley.
Nutrition Facts : Calories 563.5, Fat 33.4, SaturatedFat 18.2, Cholesterol 208.6, Sodium 1384, Carbohydrate 34.7, Fiber 9.8, Sugar 18.6, Protein 33.8
ROASTED EGGPLANT (AUBERGINE) SPREAD
I just saw this being made on the Barefoot Contessa on FoodTV and think it will be something special. Why don't you try it with me?
Provided by Geema
Categories Spreads
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Cut the eggplant, bell pepper, and onion into 1-inch cubes.
- Toss them in a large bowl with the garlic, olive oil, salt, and pepper.
- Spread them on a baking sheet; roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
- Cool slightly.
- Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend.
- It should still have a lot of texture left, and not completely pureed.
- Taste for salt and pepper.
ROASTED EGGPLANT (AUBERGINE) SPREAD
We love this in our family and now we make it for the residents here at the home. They usually eat it is a side. This was originally from Ina Garten, Barefoot Contessa.
Provided by Manami
Categories Spreads
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400ºF.
- Cut eggplant, peppers and onion into 1" cubes.
- Toss in large bowl with garlic, olive oil, salt and pepper.
- Roast for 45 minutes, until vegetables are lightly browned and soft, tossing once during cooking.
- Cool slightly.
- Place in food processor with steel blade, add tomato paste(if using) and pulse 3-4 times to blend.
- Taste for salt & pepper.
- Serve on toasted pita wedges, toasted crostini or crackers.
Nutrition Facts : Calories 95.8, Fat 7, SaturatedFat 1, Sodium 439.3, Carbohydrate 8.6, Fiber 3.8, Sugar 3.6, Protein 1.4
EGGPLANT (AUBERGINE) AND RICOTTA ROLLS
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
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.
ROASTED EGGPLANT (AUBERGINE) SPREAD
Serve warm or cold as a spread for crostini or toasted Italian bread slices. A suggestion from Katia that I think is fabulous, is to add a sprinkle of balsamic and a dash of parmesan to your bagel, crostini, sandwich etc.. to really put this over the top! Thanks Katia!
Provided by Brenda.
Categories Spreads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425°F (220°C).
- Arrange the eggplant in a single layer on a nonstick coated baking sheet.
- Stir the olive oil and garlic together in a small bowl and lightly brush on both sides of the eggplant.
- Roast eggplant slices until lightly browned, turning once, about 20 minutes per side. Cool slightly.
- Coarsely chop the eggplant and combine with the red peppers and capers; add black pepper to taste.
CHICKEN AND EGGPLANT (AUBERGINE) ROLLS
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
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.
ROASTED EGGPLANT (AUBERGINE) SOUP
Make and share this Roasted Eggplant (Aubergine) Soup recipe from Food.com.
Provided by Dave5003
Categories Vegetable
Time 1h10m
Yield 1 Batch
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes.
- Remove from oven.
- Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan.
- Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes.
- Cool slightly.
- Working in batches, puree soup in blender until smooth. Return soup to saucepan.
- Stir in cream. Bring to simmer, thinning with more stock, if desired.
- Season soup with salt and pepper. Ladle into bowls.
- Sprinkle with goat cheese; serve.
Nutrition Facts : Calories 1694.2, Fat 129, SaturatedFat 61.8, Cholesterol 354.9, Sodium 1501.4, Carbohydrate 106.8, Fiber 29.5, Sugar 44.3, Protein 41.2
ROASTED EGGPLANT (AUBERGINE) ROLLS
Make and share this Roasted Eggplant (Aubergine) Rolls recipe from Food.com.
Provided by nnreq
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 74.7, Fat 1.9, SaturatedFat 0.3, Cholesterol 0.4, Sodium 176.2, Carbohydrate 13.6, Fiber 5.4, Sugar 6.5, Protein 2.9
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