Stuffed Eggplant Aubergine Rolls Food

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.

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!

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).

STUFFED EGGPLANT (AUBERGINE) ROLLS

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.

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.

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.

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.

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.

MOROCCAN STUFFED EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 200°C.
• Using a small knife and a spoon, carefully remove the flesh from the eggplant halves without breaking the skin, and chop the flesh coarsely.
• Place the eggplant halves onto a baking tray, cut side up, drizzle with 1 tablespoon of oil and bake for 10-15 minutes, until tender.
• Meanwhile, heat 2 tablespoons of oil in a large pan, over a medium heat, and sauté the eggplant flesh for 3-5 minutes, until it is golden and tender; remove from the pan and set aside.
• In the same pan, heat the remaining oil over a high heat and sauté the onion and garlic for 1 minute, then add the ground meat and cook for 4-5 minutes, until it is well browned, breaking up the lumps as it browns with the back of a spoon.
• Return the eggplant to the pan, add the Moroccan seasoning and cook, stirring, for 1 minute, until fragrant. Stir in the tomato, pine nuts and sugar and season to taste.
• Fill the eggplant halves with the meat mixture and sprinkle with breadcrumbs and Parmesan.
• Bake for 25-30 minutes, until golden and tender.
• Serve with the tomato and cucumber salad and fresh crusty bread.
• Tomato and Cucumber Salad: Chop the cucumber and toss the cucumber pieces and halved cherry tomatoes with the olive oil and red wine vinegar and season to taste.

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.

SHRIMP STUFFED EGGPLANT (AUBERGINE)

Steps:

• Cut each eggplant it half, cutting through the stem and down its length.
• Cut perpendicular (criss-cross) slices in the flesh of the eggplant to within ¼ inch of the shell.
• Use a spoon to scoop out cubes of eggplant pulp.
• Place shells in an oven preheated to 350 while preparing the filling or in a shallow pan of boiling water. You want the shells a little tender but not fully cooked when you stuff them.
• Saute onion and garlic in a little oil in a skillet until transparent but not brown.
• Add the eggplant pulp and cook until done.
• Add shrimp and cook for about 5 more minutes.
• Add basil and enough breadcrumbs until mix is firm but not dry. Salt and pepper to taste. Cheese can be added if desired at this step and grated on top after cooking as well.
• Stuff shells and put in oven proof dish. Heat in 350 oven until piping hot or freeze.
• Serve with a salad and good French or Italian bread. Fantastic.

CHICKEN AND EGGPLANT (AUBERGINE) ROLLS

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.

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.

ITALIAN-STYLE STUFFED AUBERGINES

Steps:

• Heat oven to 220C/200C fan/gas 7. Slice the aubergines in half lengthways, leaving the stem intact. Using a small knife, cut a border inside each aubergine about ½-1cm thick. Using a teaspoon, scoop out the aubergine flesh, so that you have 4 shells. Brush these with a little of the oil, season and place in a baking dish. Cover with foil and bake for 20 mins. Chop the flesh and place to one side.
• Meanwhile, add the remaining oil to a non-stick frying pan. Tip in the onion and cook until soft. Add the chopped aubergine flesh and cook through. Tip in the garlic and tomatoes and cook for 3 mins more. Stir in olives, basil, mozzarella and seasoning.
• When the aubergine shells are tender, remove from the oven and reduce heat to 200C/180C fan/gas 6. Pile stuffing into shells, sprinkle with breadcrumbs and drizzle with a little more oil. Bake for 15-20 mins, until the cheese is gooey and the breadcrumbs are golden. Serve with a green salad.

EGGPLANT (AUBERGINE) & HERB STUFFING CASSEROLE

Steps:

• Preheat oven to 350°F.
• Peel, cube & parboil eggplant for 5 min in boiling water. Drain well & set aside.
• Butter a 2 qt baking dish. Begin by sprinkling 2/3 cup of stuffing mix on the bottom & then place 1/2 of the eggplant on top of the stuffing.
• Distribute entire amt of onion, bell pepper & tomato evenly over the eggplant & then 1/2 of the mozzarella cheese over that.
• Then layer on the remainder of the stuffing mix, eggplant & mozzarella cheese (in that order) & top evenly w/Parmesan cheese.
• Bake for 30 min or till hot & bubbly. Serve immediately.
• NOTE #1: This is 1 of several recipes I have seen lately to suggest parboiling eggplant. I have always sauteed eggplant in olive oil till just slightly tender for such uses & assume that can be done here as well if your pref.
• NOTE #2: While not a part of the recipe, the use of garlic here would be a must for me. If you agree, then lightly sprinkle garlic powder (or salt if your choice) over the onion, bell pepper & tomato layer b4 completing assembly of the casserole.