ROASTED EGGPLANT FIRECRACKER ROLLS
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Cut the eggplant in half lengthwise. Brush the exposed flesh with 2 tablespoons of the olive oil. Lay the eggplant halves cut side down on a cookie sheet and roast in a 350 degree oven for about 35 minutes, until the fleshside of the eggplant is nicely browned and the eggplant has softened and fully cooked. Remove from the oven, and cool.
- When cool, use a large spoon to scoop the pulp away from the skin. Discard the skin. Heat the remaining 3 tablespoons of olive oil in a large skillet and saute the onion and red pepper until translucent. Add the garlic and continue to cook for another minute. Do not allow the garlic to brown.
- Add the eggplant pulp to this mixture and cook for another 6 to 7 minutes until all the flavors have mingled and the eggplant has begun to brown in the saute pan. Add the cayenne, cumin, salt, pepper, cilantro leaves and bread crumbs and mix well. Set aside to cool.
- Using 3 phyllo pastry leaves at a time, brush each leaf very lightly with melted butter and layer the sheets together. Cut the stack in half. Place 3 tablespoons of the eggplant mixture in a long thin strip in the center of each stack, so the phyllo can be rolled around it to form a cigar or firecracker shape. Roll the phyllo tightly, crimping the ends shut to seal in the filling. Repeat until all of the eggplant has been used. This will yield approximately 10 to 12 eggplant firecrackers. At this point, they can be held for up to 2 days, covered and refrigerated.
- To cook the firecrackers, saute in olive oil or lay them on a nonstick baking pan, and bake in a 375 degree oven until lightly browned, about 10 to 12 minutes. Serve hot.
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
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
STUFFED EGGPLANT PARMESAN ROLLS
Had this for the first time at a take-out pizza and pasta place in southern California. We all loved it so much that we came up with our own version that is just as good as the take-out one. This has become an all-time favorite in our house. Serve with your favorite tomato sauce, cream sauce, or other topping sauce. We serve this over spaghetti noodles, then top with favorite sauce sprinkled with cheese. Or just eat as they are straight from the oven.
Provided by Nikki Wilson
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 315.1 calories, Carbohydrate 30.2 g, Cholesterol 95.2 mg, Fat 14.9 g, Fiber 3.9 g, Protein 15.6 g, SaturatedFat 5.6 g, Sodium 747.1 mg, Sugar 3.2 g
RICOTTA EGGPLANT ROLLS
This is a great way to use those summer eggplants! These delicious rolls are perfect for parties and holidays. To save time and clean-up, you can probably use a good, jarred tomato sauce instead of the homemade tomato sauce. Milk or half-and-half can be used instead of the whipping cream.
Provided by Fran Weidman
Categories World Cuisine Recipes European Italian
Time 2h
Yield 8
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add garlic, and cook until fragrant and lightly browned. Pour in the crushed tomatoes and tomato sauce. Season with Italian seasoning, salt, sugar, and pepper. Simmer covered over medium-low heat for 30 minutes, stirring occasionally. Remove from heat and set aside.
- Preheat the oven to 400 degrees F (200 degrees C). In a large shallow dish, stir together the bread crumbs and flour. In a separate dish, whisk together the eggs and cream with a fork.
- Heat the remaining olive oil in a large skillet over medium-high heat. Dip each eggplant slice into the egg mixture, then coat with breadcrumbs. Fry each slice until golden brown in the hot oil, turning once. Drain on paper towels.
- Spread a thin layer of the marinara sauce in the bottom of a 9x13 inch baking dish. In a large bowl, stir together the ricotta cheese, mozzarella cheese, Parmesan cheese and parsley. Spread 2 to 3 tablespoons of the cheese mixture onto one side of each slice of eggplant. Roll up, and place in the baking dish seam side down. Spoon the remaining tomato sauce over the rolls. Cover the baking dish with a lid or aluminum foil.
- Bake for 30 minutes in the preheated oven. Garnish with additional chopped parsley before serving if desired.
Nutrition Facts : Calories 577.8 calories, Carbohydrate 53.3 g, Cholesterol 96.8 mg, Fat 30.4 g, Fiber 7.4 g, Protein 25.8 g, SaturatedFat 11.3 g, Sodium 1165.7 mg, Sugar 8.1 g
EGGPLANT ROLL-UPS
We love these easy Italian eggplant roll-ups stuffed with creamy ricotta and spinach. The fact that they are vegetarian is a bonus! -Laura Haugen, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 24
Steps:
- Preheat oven to 400°. Cut eggplants lengthwise into eighteen 1/4-in.-thick slices; reserve leftover pieces. Line 2 baking sheets with foil. Coat both sides of eggplant slices with cooking spray; place in a single layer on prepared pans. Sprinkle eggplant with 1/2 teaspoon salt. Bake until just pliable (do not soften completely), 10-12 minutes; cool slightly. , Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil 2-3 minutes or until wilted. Drain spinach and squeeze dry. Chop spinach and set aside., Finely chop leftover eggplant to measure 1 cup (discard remaining or save for another use). In a large saucepan, heat oil over medium heat. Add chopped eggplant; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, puree, basil, sugar, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until flavors are blended., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. In a small bowl, combine filling ingredients and spinach. Place a rounded tablespoon of filling on the wide end of each eggplant slice; carefully roll up. Place roll-ups over sauce, seam side down. Top with 1-1/2 cups sauce. In a small bowl, mix Parmesan cheese and bread crumbs; sprinkle over top. Bake until heated through and bubbly, 20-25 minutes. Serve with remaining sauce and, if desired, sprinkle with parsley.
Nutrition Facts : Calories 257 calories, Fat 10g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 652mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 8g fiber), Protein 12g protein. Diabetic Exchanges
More about "stuffed roasted eggplant rolls greece food"
STUFFED ROASTED EGGPLANT ROLLS RECIPE (WITH SUN DRIED …
From archanaskitchen.com
4.9/5 Servings 4Cuisine ContinentalTotal Time 55 mins
STUFFED SICILIAN EGGPLANT ROLLS | ITALIAN FOOD FOREVER
From italianfoodforever.com
GREEK STUFFED EGGPLANT RECIPE | EATINGWELL
From eatingwell.com
GREEK-STYLE STUFFED EGGPLANT RECIPE | MYRECIPES
From myrecipes.com
GREEK-STYLE EGGPLANT ROLLS WITH SPINACH & FETA
From dimitrasdishes.com
4.5/5 (10)Servings 6
- Slice each eggplant lengthwise into 6-8 slices. Sprinkle the eggplant slices generously with salt and place in a colander to drain. Set aside for at least 30 minutes, up to 1 hour. Their bitter juices will drain, and the eggplant will be tender.
30 EASY STUFFED EGGPLANT RECIPES I CAN’T RESIST – HAPPY MUNCHER
From happymuncher.com
7 GREEK, ITALIAN AND LEBANESE EGGPLANT RECIPES - MEDITERRANEAN …
From mediterraneanliving.com
GREEK VEGETARIAN STUFFED AUBERGINE/EGGPLANT (YEMISTA)
From larderlove.com
VEGETARIAN STUFFED EGGPLANT - THE MEDITERRANEAN DISH
From themediterraneandish.com
GREEK STUFFED EGGPLANT (MELITZANES PAPOUTSAKIA) - MY …
From mygreekdish.com
GREEK STUFFED EGGPLANTS • EUROPEAN CUISINE, CULTURE & TRAVEL©
From angiesweb.com
10 STUFFED EGGPLANT RECIPES | EATINGWELL
From eatingwell.com
10 BEST GREEK STUFFED EGGPLANT VEGETARIAN RECIPES | YUMMLY
From yummly.com
PAPOUTSAKIA (GREEK STUFFED EGGPLANT) - HERBS & FLOUR
From herbsandflour.com
KETO GREEK STUFFED EGGPLANT - KETO & LOW CARB VEGETARIAN RECIPES
From ketovegetarianrecipes.com
AMAZING GREEK STUFFED EGGPLANT - LIVING SWEET MOMENTS
From livingsweetmoments.com
BEST STUFFED BABY EGGPLANT GREEK STYLE RECIPES - FOOD NETWORK …
From foodnetwork.ca
STUFFED ROASTED EGGPLANT ROLLS (GREECE) – RECIPES NETWORK
From recipenet.org
STUFFED BABY EGGPLANT - MANGIA BEDDA
From mangiabedda.com
SICILIAN ROAST STUFFED EGGPLANT | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
10 BEST STUFFED EGGPLANT VEGETARIAN RECIPES | YUMMLY
From yummly.com
GREEK EGGPLANT-FETA ROLLS IN RICH TOMATO SAUCE - OLIVE TOMATO
From olivetomato.com
GREEK STUFFED EGGPLANT - PAPOUTSAKIA - 30 DAYS OF GREEK …
From 30daysofgreekfood.com
STUFFED EGGPLANT ROLLS WRAPPED IN BACON - LOW CARB YUM
From lowcarbyum.com
SPANISH STUFFED EGGPLANT RECIPE (BERENJENAS RELLENAS)
From spanishsabores.com
GREEK STUFFED EGGPLANT | EMERILS.COM
From emerils.com
FOUR CHEESE STUFFED EGGPLANT ROLLS (INVOLTINI DI MELANZANE AI …
From rachaelrayshow.com
STUFFED EGGPLANT ROLLS W/ GROUND BEEF & TOMATO SAUCE
From mediterraneanliving.com
STUFFED EGGPLANT WITH GROUND BEEF | THE MEDITERRANEAN DISH
From themediterraneandish.com
PAPOUTSAKIA - GREEK STUFFED EGGPLANTS - THE GREEK FOODIE
From thegreekfoodie.com
VEGETARIAN STUFFED EGGPLANT (EASY MEDITERRANEAN RECIPE)
From foolproofliving.com
GRILLED EGGPLANT ROLLS WITH SPINACH AND FETA RECIPE - THE SPRUCE …
From thespruceeats.com
STUFFED EGGPLANT BOATS - BAKED EGGPLANT RECIPES - COOKING …
From cookingjourneyblog.com
PAPOUTSAKIA (GREEK BAKED STUFFED EGGPLANT) RECIPE - GREEK CITY …
From greekcitytimes.com
WALNUT-STUFFED EGGPLANT ROLLS | FOOD PERESTROIKA
From foodperestroika.com
GREEK STUFFED EGGPLANT RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RICOTTA STUFFED EGGPLANT ROLL RECIPE - COUNTRY GROCER
From countrygrocer.com
STUFFED EGGPLANT RECIPES GREEK RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love