Vegetarian Eggplant Rolls Recipe
This Vegetarian Eggplant Rolls recipe has got everything to make you go weak on your knees. A lip-smacking Side Dish, this Vegetarian Eggplant Rolls completes your spread. I am sure both of us will be in agreement that this Vegetarian Eggplant Rolls is very delectable.
Ingredients
1 large eggplant (about 1 1/2 pounds)
2 tablespoons olive or vegetable oil, divided
1/2 cup each diced onion and green bell pepper
1 tablespoon chopped fresh Italian (flat-leaf) parsley
1/4 teaspoon each salt and oregano leaves
10 ounces drained canned chick-peas (garbanzo beans), mashed
1 cup each part-skim ricotta cheese and well-drained cooked chopped spinach
1 egg, beaten
1 cup tomato sauce
4 ounces mozzarella cheese, shredded
Garnish:
Chopped fresh Italian (flat-leaf) parsley
Directions
Cut stem and very thin slice from top of eggplant, then cut eggplant in half lengthwise; starting from cut sides and slicing lengthwise, cut four 1/4-inch-thick slices from each half.
Reserve remaining eggplant for use at another time.
In 12-inch nonstick skillet heat 1 1/4 teaspoons oil; add 2 eggplant slices and cook, turning once, until soft and lightly browned on both sides.
Remove from skillet and set aside.
Repeat procedure with remaining eggplant, using 1 1/4 teaspoons oil for each 2 slices.
In same skillet heat remaining teaspoon oil; add onion and green pepper and saute until onion is translucent.
Stir in 1 tablespoon parsley and the salt and oregano; remove from heat.
Preheat oven to 350°F.
In bowl combine half of sauteed vegetables with chick-peas, ricotta cheese, spinach, and egg, mixing well; spoon 1/8 of mixture onto each eggplant slice and, starting from narrow end, roll eggplant to enclose filling.
Arrange rolls seam-side down in a shallow casserole that is just large enough to hold them in a single layer.
Combine remaining onion mixture with tomato sauce and pour evenly over eggplant rolls; sprinkle with mozzarella cheese and bake until cheese is melted and lightly browned, about 30 minutes.
Serve garnished with chopped parsley.
Reserve remaining eggplant for use at another time.
In 12-inch nonstick skillet heat 1 1/4 teaspoons oil; add 2 eggplant slices and cook, turning once, until soft and lightly browned on both sides.
Remove from skillet and set aside.
Repeat procedure with remaining eggplant, using 1 1/4 teaspoons oil for each 2 slices.
In same skillet heat remaining teaspoon oil; add onion and green pepper and saute until onion is translucent.
Stir in 1 tablespoon parsley and the salt and oregano; remove from heat.
Preheat oven to 350°F.
In bowl combine half of sauteed vegetables with chick-peas, ricotta cheese, spinach, and egg, mixing well; spoon 1/8 of mixture onto each eggplant slice and, starting from narrow end, roll eggplant to enclose filling.
Arrange rolls seam-side down in a shallow casserole that is just large enough to hold them in a single layer.
Combine remaining onion mixture with tomato sauce and pour evenly over eggplant rolls; sprinkle with mozzarella cheese and bake until cheese is melted and lightly browned, about 30 minutes.
Serve garnished with chopped parsley.
