EGGPLANT ROLLATINI WITH SPINACH & RICOTTA
These Eggplant Rollatini are stuffed with spinach and ricotta for a lighter and absolutely delicious dinner, they can also be prepped in advance to make weeknight meals even easier and tastier!
Provided by Emily Kemp
Categories Main Course
Time 1h20m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 289 kcal, Carbohydrate 24 g, Protein 18 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 43 mg, Sodium 314 mg, Fiber 10 g, Sugar 12 g, ServingSize 1 serving
SHRIMP STUFFED EGGPLANT (AUBERGINE)
My Dad mailed me this sometime in the 80's along with a story about the grumpiest man in the club restaurant he managed falling in love with this dish. I have modified his recipe some.
Provided by Red_Apple_Guy
Categories Vegetable
Time 1h
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 147.3, Fat 1.4, SaturatedFat 0.3, Sodium 112.1, Carbohydrate 31.6, Fiber 11, Sugar 9.7, Protein 5.5
STUFFED EGGPLANT (AUBERGINE)
Make and share this Stuffed Eggplant (Aubergine) recipe from Food.com.
Provided by Faith lt3
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
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.
MOM'S STUFFED EGGPLANT
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
- Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
- In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
- Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
- Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.
STUFFED EGGPLANT (AUBERGINE) SLICES
These eggplant slices, stuffed with tomato slices, feta and capsicum, make a great starter for a Greek-style meal or if you want to make them part of a complete meal, serve them with pita bread, a Greek salad, potatoes, such as Recipe #119124, olives and a selection of dips. I am posting this recipe, from one adapted from an International Masters '1001 recipes for pan or wok' recipe card, for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Peppers
Time 30m
Yield 8 stuffed eggplant slices, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the yoghurt, mint and lemon juice in a bowl, season and set aside.
- Crumble the feta cheese.
- Finely slice the tomatoes, cut the capsicum into strips and trim the eggplant and cut into16 slices.
- Brush both sides of the eggplant slices with oil, season, heat a large, preferably non-stick, pan over a medium heat, add the eggplant slices and sauté on one side for 2-3 minutes or until golden. Remove the eggplant slices from the pan and set aside and repeat the process with the remaining eggplant slices.
- Arrange 8 eggplant slices on a work surface, sautéed side up, and top with the tomato slices, the feta cheese and the capsicum strips, then add the remaining 8 eggplant slices, sautéed side down. Be careful NOT to overfill the eggplant "sandwiches".
- Add some more oil to the pan and being careful that the filling does not spill out, place the eggplant "sandwiches" in the pan and sauté on each side for 2-3 minutes, brushing with more oil if required.
- Garnish the slices with sprigs of mint and serve them with the yoghurt sauce.
Nutrition Facts : Calories 216.9, Fat 17.9, SaturatedFat 4.8, Cholesterol 16.7, Sodium 215.8, Carbohydrate 12, Fiber 5.7, Sugar 6.2, Protein 4.7
STUFFED EGGPLANT (AUBERGINE) ( INDIAN )
This is stuffed eggplant made in Maharashtrian ( a state in western India) style. I had if first at my in-laws and then got a recipe online which I tweaked to our taste It is a lengthy process, but well worth it. Adjust seasonings according to your taste.
Provided by Sana7149
Categories Asian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Make a paste of all the ingredients for the stuffing.
- Slit the eggplants from the middle into quarters such that they do not separate.
- Stuff them with the paste.
- Finely chop the onion and fry it in the oil.
- Add the remaining stuffing ( if any ) to the oil.
- Add the stuffed eggplants and add water to just to cover the top of the brinjals.
- Cover and cook for about 15 mins or till the brinjals are soft.
- Cooking time will vary depending on the size of the eggplants.
STUFFED EGGPLANT (AUBERGINE)
Make and share this Stuffed Eggplant (Aubergine) recipe from Food.com.
Provided by TheFarlands
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350.
- In 10-inch skillet cook sausage over medium heat, until browned; drain off fat and set aside.
- Cut eggplants in half lengthwise. Remove and cube pulp, leaving 1/4-inch shell.
- In skillet heat oil; add eggplant pulp, mushrooms, green pepper, onion and garlic. Cook over medium heat until tender (5 minutes).
- In seperate bowl combine cooked vegetables, bread crumbs, Parmesan cheese, basil, salt and pepper.
- Place eggplant shells in 13x9 baking pan. Spoon mixture into shells and sprinkle with Mozzarella cheese.
- Bake 40-45 minutes until fork tender.
Nutrition Facts : Calories 711.2, Fat 43.1, SaturatedFat 14.7, Cholesterol 113, Sodium 781.4, Carbohydrate 42.4, Fiber 11.9, Sugar 11, Protein 41
ROLLED STUFFED EGGPLANT (AUBERGINE)
Take the work out of entertaining with this make-ahead main dish! Original recipe by Joanne Scanapico with a few adapations of my own. It makes a "Delish" Italian meal. Prep and cook times are estimates since I haven't made it in awhile. Been on diets...Poor us!!
Provided by Judith N.
Categories Savory Pies
Time 1h30m
Yield 30 rolls, 15 serving(s)
Number Of Ingredients 19
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!
Nutrition Facts : Calories 537.7, Fat 30.1, SaturatedFat 10.3, Cholesterol 102, Sodium 797.4, Carbohydrate 47.8, Fiber 5.8, Sugar 8.2, Protein 20.6
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GREEK STUFFED EGGPLANT (MELITZANES PAPOUTSAKIA) - MY GREEK DISH
From mygreekdish.com
4.9/5 (535)Total Time 1 hr 40 minsCategory MainCalories 559 per serving
- To prepare these extra juicy shoe-shaped ‘melitzanes papoutsakia’ recipe, cut the eggplants in two pieces and carve them crosswise (the flesh). Season the eggplants and place them in a colander for about half an hour. Wash them with plenty of water and drain them on some kitchen paper.
- Preheat the oven at 200C. Season the eggplants with salt and pepper and drizzle with olive oil. Place the eggplants (with the skin facing up) in a baking tray, lined with parchment paper. Bake the eggplants for 40 minutes, until softened.
- In the meantime, prepare the meat sauce for the ‘papoutsakia’. Peel and chop the onions and garlic. Place a large pan on medium heat, add some olive oil and the onions and sauté, until softened. Stir in the garlic and sauté. Turn the heat up, add the minced beef breaking it up with your spoon and sauté. Deglaze with the red wine and wait 1-2 minutes to evaporate. Stir in the canned tomatoes, the cinnamon stick, a pinch of sugar, the oregano and season. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated. At the end, add 1-2 handfuls grated cheese and chopped parsley and stir.
- Prepare the béchamel sauce for the Greek stuffed eggplant. Use a large pan to melt some butter over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Remove the pan from the stove, stir in the egg yolks and season with salt, pepper and a pinch of nutmeg. Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste.
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