Rolled Stuffed Eggplant Aubergine Food

RICOTTA-STUFFED ROLLED EGGPLANT (AUBERGINE)

Steps:

• Set oven to 350°F.
• Spray three baking sheets, and one 13 x 9-inch baking dish with non stick cooking spray.
• Place flour in a shallow dish.
• In another dish place the slightly beaten eggs.
• In another dish mix together breadcrumbs with 1 cup Parmesan cheese (you should have three separate dishes).
• Season eggplant slices with salt and pepper.
• Coat each slice with flour, then in eggs, then in the breadcrumb mixture.
• Arrange the eggplant slices in a single layer on baking sheets.
• Bake the eggplant slices in three batches until the coating is golden, about 30 minutes (turning after 15 minutes) cool on the sheets.
• In a bowl combine ricotta cheese, 2 cups grated mozzarella cheese, 1-1/4 cups Parmesan cheese, 1 egg yolk and 1 teaspoon dried basil; mix well to combine then season with salt and black pepper to taste (if you are a garlic-lover then you may add in 1/2 teaspoon garlic powder if desired).
• Spread about 3-4 tablespoons ricotta filling evenly on the eggplant slices.
• Starting at the short end, roll up the slices with the filling inside.
• Arrange the eggplant slices seam-side down into prepared baking dish.
• At this point you can cover and refrigerate the eggplant slices for up to 24 hours.
• Set oven to 350°F.
• Spoon the tomato sauce over the rolled slices, and sprinkle with about 1 cup grated Parmesan cheese.
• Bake uncovered until the rolls are heated through and the mozzarella cheese inside the eggplant rolls melts (about 20-22 minutes).

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.

EGGPLANT ROLLATINI WITH SPINACH & RICOTTA

Steps:

• Preheat the oven to 180°C/350F/. Cut the tops off the eggplant/aubergine then cut into slices around 1cm / 1/4 inch thick. Place on a lined baking tray, brush with a little olive oil (2 tbsp) and bake for 20 minutes until tender. Set aside to cool.
• Meanwhile add half tbsp of olive oil to a frying pan and add the spinach, stir so it doesn't burn until completely wilted. Remove from the pan and let cool.
• To make the tomato sauce, add a tbsp of olive oil to the frying pan. Add the finely chopped shallot and garlic to the pan.
• Sauté for 1 minute then add the chopped tomatoes. Rinse out any excess tomato from the can with 1/4 cup (60ml) water and add it to the sauce alongside the tomato paste, oregano and season with salt and pepper. Let the sauce reduce and simmer for 15 minutes.
• Squeeze out any extra moisture from the wilted spinach then finely chop and add to a large bowl. Add the ricotta, parmesan, nutmeg and a pinch of salt and pepper. Mix everything together until thoroughly combined.
• To assemble the eggplant roll-ups, add a spoonful of ricotta mixture (about a heaped tbsp) in the centre of a slice of eggplant then roll it up. Repeat with the rest of the eggplant and ricotta mixture.
• Add 3/4 of the tomato sauce to the bottom of a baking dish. Arrange the eggplant roll-ups in the baking dish then top with the remaining sauce. Top with mozzarella then bake in the oven for 20-25 minutes until the mozzarella is golden and melted and everything is heated right through.

ROLLED STUFFED EGGPLANT (AUBERGINE)

Steps:

• Saute garlic in 1 Tbls.
• of oil in large saucepan until golden brown, about 4 minutes.
• (Do Not Burn).
• Working in batches, combine crushed tomatoes, tomato sauce, salt, pepper, basil, oregano, and parsley in blender.
• Whirl until smooth.
• Pour into saucepan.
• Add bay leaf.
• Bring to boiling.
• Lower heat; simmer, partially covered, 30 minutes.
• Reserve.
• Combine crumbs and flour in large shallow pan.
• Beat eggs and milk in large bowl.
• Peel eggplants; cut lengthwise into 1/8-inch-thick slices.
• Dip into egg mixture; dredge with flour mixture, shaking off excess.
• Set on wax paper.
• Working in batches and using about 3 Tbls.
• of oil per batch, saute eggplant in large skillet until golden, 1 minute per side.
• Drain on paper toweling.
• Combine ricotta, mozzarella, parmesan and parsley in bowl; mix well.
• Spread 2 to 3 Tbls.
• on one side of each slice of eggplant.
• Roll up jelly-roll fashion.
• Spread 1 cup tomato sauce over bottom of each of two 11 3/4"x7 1/2"x1 3/4" baking dishes.
• Arrange rolls seam-side down in single layer in dishes.
• Spoon sauce over rolls; save remaining sauce to pass.
• Bake, covered in preheated 450 degree oven for 30 minutes or until sauce is bubbly.
• Garnish with chopped parsley, if you wish.
• To make ahead: Prepare rolls early in day; bake just before serving.
• Or freeze.
• Defrost in refrigerator overnight; bake as above.
• NOTE: I ALWAYS DOUBLE THE SAUCE RECIPE BECAUSE WE LIKE ALOT OF SAUCE.
• IT'S UP TO YOU!

LEBANESE STYLE STUFFED EGGPLANT

Steps:

• Hollow out each eggplant with a melon-ball cutter, working from bottom end and leaving about 1/3 inch eggplant flesh along interior walls.
• Rinse rice in a sieve under cold water until water runs clear. Drain well.
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry pine nuts, stirring frequently, until golden, about 3 minutes, then transfer with a slotted spoon to a bowl. Sauté onion and garlic, stirring occasionally, until golden, 6 to 8 minutes. Transfer 1/2 cup onion mixture to bowl with pine nuts. Add stock, tomatoes, 3/4 teaspoon salt, and 1/4 teaspoon pepper to skillet and simmer, uncovered, while stuffing eggplant.
• Add rice, meat, allspice, 1 teaspoon salt, and 1/2 teaspoon pepper to bowl with onion mixture and mix well with your hands.
• Stuff eggplant with meat mixture, being careful not to pack tightly (rice will expand during cooking). Transfer stuffed eggplants to skillet with tomato sauce and simmer, covered, carefully turning once, until rice is cooked through, 50 minutes to 1 hour (cut 1 in half to test).
• If sauce is watery, transfer eggplant to a plate and boil sauce, stirring occasionally, until thickened slightly, 3 to 5 minutes, then adjust seasoning if necessary. Return stuffed eggplant to sauce. Squeeze lemon over dish and sprinkle with parsley before serving.

STUFFED EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
• Heat 2 tablespoons water in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
• Top stuffed eggplants with overlapping slices of tomato. Drizzle with 4 tablespoons olive oil. Place on baking sheet.
• Bake in preheated oven for 30 minutes.

VEGETARIAN STUFFED EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 350°F.
• Wash the eggplant well--do not peel.
• Cut each eggplant in half lengthwise.
• Scoop out centers, leaving a 1-inch shell.
• Dice eggplant pulp and reserve.
• Fill a large skillet with ½ inch of water and 1 teaspoon salt.
• Place the eggplant shells in the water, skin side up, and bring to a boil over a high flame.
• Lower the flame, cover and let simmer for 10 minutes.
• Drain the shells and put them on a baking sheet, skin side down.
• Heat oil in a large skillet and sauté the onion, green pepper, zucchini, garlic and the reserved eggplant until tender.
• Add tomato paste, sugar, seasonings, and the cooked kidney beans.
• Simmer uncovered 10 minutes longer.
• Fill shells with vegetable mixture and top with grated cheese.
• Bake for 10 minutes.

STUFFED EGGPLANT PARMESAN ROLLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.
• Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels.
• Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs.
• Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.
• Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.
• Bake rolls in the preheated oven until filling is hot, about 25 minutes.