Best 6 Eggplant Aubergine Roll Ups Recipes
**Eggplant Roll-Ups: A Culinary Journey Through Flavors and Textures**
Embark on a delightful culinary adventure with our delectable Eggplant Roll-Ups, a symphony of flavors and textures that will tantalize your taste buds. These versatile appetizers or main course dishes showcase the culinary prowess of eggplant, transformed into tender and savory rolls filled with a vibrant array of ingredients. From the classic combination of mozzarella and tomato to the tangy feta and spinach, each recipe promises a unique taste experience.
**Classic Eggplant Roll-Ups:**
This classic recipe embodies the essence of simplicity and elegance. Thinly sliced eggplant slices are expertly grilled or pan-fried until tender, then generously filled with a luscious combination of melted mozzarella cheese and juicy tomato slices. The harmonious blend of flavors and textures creates a delightful bite that is both satisfying and light.
**Feta and Spinach Eggplant Roll-Ups:**
For a burst of Mediterranean flavors, the Feta and Spinach Eggplant Roll-Ups are an absolute must-try. Tender eggplant slices are filled with a vibrant mixture of tangy feta cheese, earthy spinach, and aromatic herbs, then delicately rolled and baked to perfection. Each bite offers a delightful contrast between the crispy eggplant and the soft, flavorful filling, leaving you craving more.
**Parmesan Eggplant Roll-Ups:**
Indulge in the rich and nutty flavors of Parmesan Eggplant Roll-Ups, a true delight for cheese enthusiasts. Perfectly cooked eggplant slices are generously coated in a savory breadcrumb mixture infused with grated Parmesan cheese, then baked until golden brown. The result is an irresistibly crispy exterior and a tender, cheesy interior that melts in your mouth.
**Eggplant Roll-Ups with Ricotta and Sun-Dried Tomatoes:**
Experience a symphony of flavors with Eggplant Roll-Ups filled with Ricotta and Sun-Dried Tomatoes. Creamy ricotta cheese is combined with aromatic sun-dried tomatoes, fresh herbs, and a hint of garlic, creating a luscious filling that complements the tender eggplant perfectly. Baked until golden brown, these roll-ups offer a delightful combination of textures and flavors that will leave you utterly satisfied.
**Eggplant Roll-Ups with Ground Beef and Vegetables:**
For a hearty and protein-packed option, the Eggplant Roll-Ups with Ground Beef and Vegetables are an excellent choice. Savory ground beef is combined with a medley of colorful vegetables, including carrots, celery, and onions, then seasoned to perfection. The filling is generously stuffed into tender eggplant slices and baked until the flavors meld together beautifully.
**Conclusion:**
Our Eggplant Roll-Up recipes offer a culinary journey that caters to diverse tastes and preferences. Whether you seek classic comfort or crave bold and innovative flavors, these roll-ups promise an unforgettable dining experience. With their versatility and ease of preparation, they make a perfect addition to any appetizer platter or main course menu. So, get ready to embark on a delightful culinary adventure with our Eggplant Roll-Ups, and treat your taste buds to a symphony of flavors and textures.
EGGPLANT ROLLUPS RECIPE
Looking for a lower-carb alternative to lasagna? Try these delicious Eggplant Rollups filled with herbed ricotta and baked in your favorite marinara sauce. The eggplant is sliced into strips that are salted well to draw out excess moisture. Then the strips are baked until tender and noodle-like and rolled into tasty little cheese-filled bundles. Best of all, this hearty dish only requires five ingredients plus a few everyday pantry items to make. Serve Eggplant Rollups as a meatless main dish with a simple green salad or steamed broccoli, or along grilled fish or chicken as an extra-special side dish. The whole family will love this tasty and healthy pasta-free dish.
Provided by Southern Living Editors
Categories Eggplant
Time 1h10m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Sprinkle eggplant slices on both sides with 1/4 teaspoon of the salt, and place in a colander to drain 15 minutes. Rinse well, and press between 2 clean, absorbent towels to dry. Arrange eggplant slices in a single layer on greased baking sheets. Rub eggplant slices on both sides with 3 tablespoons of the oil. Bake in preheated oven until just beginning to brown, 13 to 15 minutes. Remove eggplant from oven, and reduce oven temperature to 375°F.
- While eggplant is baking, stir together ricotta, chopped basil, pepper, and remaining 3 tablespoons oil and 1/2 teaspoon salt in a medium bowl. Pour 1 cup of the marinara into an 11- x 7-inch baking dish. Place 1 tablespoon ricotta mixture on 1 eggplant slice, and roll up from 1 short end. Place rollup, seam side down, in baking dish. Repeat with remaining ricotta mixture and eggplant slices. Top evenly with remaining 1/4 cup marinara.
- Bake at 375°F until sauce is bubbly and warm and tops of rollups are very lightly browned, 15 to 20 minutes. Top with shaved Parmesan cheese and chopped basil. Serve immediately.
EGGPLANT ROLLATINI
Want to learn how to cook eggplant? Here's where to start. These authentic eggplant roll-ups may take some time to prepare, but the end result is restaurant-quality. Your family will request this recipe time and again. -Nancy Sousley, Lafayette, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 5 servings.
Number Of Ingredients 31
Steps:
- Peel and slice eggplant lengthwise into fifteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes., Meanwhile, for sauce, in a large saucepan, saute onion in oil. Add garlic; cook 1 minute longer. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, stirring occasionally, 20-25 minutes. Rinse and drain eggplant., In a large bowl, combine filling ingredients; set aside., Place eggs in a shallow bowl. In another shallow bowl, combine bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper. Dip eggplant in eggs, then bread crumb mixture., In an electric skillet or deep skillet, heat 1/2 in. of oil to 375°. Fry eggplant in batches until golden brown, 2-3 minutes on each side. Drain on paper towels., Preheat oven to 375°. Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Spread 2 rounded tablespoons filling over each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll-ups. Sprinkle with remaining Parmesan cheese. Cover and bake until bubbly, 30-35 minutes.
Nutrition Facts : Calories 726 calories, Fat 48g fat (15g saturated fat), Cholesterol 181mg cholesterol, Sodium 3182mg sodium, Carbohydrate 44g carbohydrate (19g sugars, Fiber 7g fiber), Protein 35g protein.
EGGPLANT ROLLS WITH BELL PEPPER SAUCE
This is a vegetarian, low-carb, Greek-style recipe for rolled eggplant filled with the fresh flavor of mozzarella cheese and served with a fun, vibrant bell pepper sauce. Ideal as a starter for a vegetarian dinner party.
Provided by nt_bella
Categories Appetizers and Snacks Cheese
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons olive oil in a skillet over high heat. Cook and stir onion until browned, 3 to 5 minutes. Add bell peppers and reduce heat to low. Cook and stir for 5 minutes. Pour in vegetable broth. Cook and stir for 10 minutes.
- Meanwhile, heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Quickly brown eggplant slices - they should be tender enough to roll easily, but not so tender they break apart.
- Transfer cooked red bell pepper mixture to the bowl of a food processor; pulse until smooth. Season with salt and pepper and set aside.
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine mozzarella cheese, tomatoes, and basil in a bowl. Season with salt and pepper and mix well.
- Lay eggplant slices on a sheet of parchment paper. Spoon a little of the cheese mixture onto 1 end of an eggplant slice and roll up. Place eggplant roll in a casserole dish. Repeat with remaining eggplant and cheese mixture.
- Bake in the preheated oven until cheese is melted, about 10 minutes. Remove from oven. Serve with warm bell pepper sauce.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 25.2 g, Cholesterol 26.9 mg, Fat 21.1 g, Fiber 11.7 g, Protein 14.5 g, SaturatedFat 6.2 g, Sodium 368.6 mg, Sugar 12.2 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
EGGPLANT (AUBERGINE) ROLL UPS
This recipe was published in a cook book put together by the owners of an Italian restaurant. I had this dish there and loved it.
Provided by Dawn399
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Peel and thinly slice eggplant (lengthwise).
- Dip slices into eggs.
- Coat with breadcrumbs.
- In a heavy skillet, add enough oil to cover bottom, then add eggplant slices.
- Do not overlap.
- Brown quickly on both sides.
- Repeat until eggplant is fried.
- Remove eggplant and drain on paper towels.
- Wash and cut asparagus into 4 inch lengths.
- Steam asparagus for 5 minutes and set aside.
- Fold one slice of Provolone Cheese in half and place on top of a fried eggplant slice.
- Place 2 asparagus spears on top of provolone.
- Carefully roll up and secure with a toothpick.
- Continue until all slices are rolled.
- Place rolls in a buttered shallow baking dish.
- Cover rolls with remaining slices of cheese.
- Sprinkle with grated cheese.
- Bake in a preheated 350 egree oven for 30 minutes or until cheese is melted and slightly browned.
Nutrition Facts : Calories 723.7, Fat 36.6, SaturatedFat 21.2, Cholesterol 184.8, Sodium 2105.5, Carbohydrate 56.2, Fiber 9.9, Sugar 9, Protein 44.8
ROASTED EGGPLANT (AUBERGINE) SPREAD
Serve warm or cold as a spread for crostini or toasted Italian bread slices. A suggestion from Katia that I think is fabulous, is to add a sprinkle of balsamic and a dash of parmesan to your bagel, crostini, sandwich etc.. to really put this over the top! Thanks Katia!
Provided by Brenda.
Categories Spreads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425°F (220°C).
- Arrange the eggplant in a single layer on a nonstick coated baking sheet.
- Stir the olive oil and garlic together in a small bowl and lightly brush on both sides of the eggplant.
- Roast eggplant slices until lightly browned, turning once, about 20 minutes per side. Cool slightly.
- Coarsely chop the eggplant and combine with the red peppers and capers; add black pepper to taste.
Tips:
- Choose small to medium-sized eggplants that are firm and have smooth, unblemished skin.
- To make sure the eggplant roll-ups are cooked evenly, slice the eggplants into thin, uniform slices.
- If you don't have a grill, you can also cook the eggplant slices in a grill pan over medium heat.
- Be careful not to overcook the eggplant slices, as they can become tough and chewy.
- For a vegetarian version of this recipe, omit the ground beef and add more vegetables, such as zucchini, mushrooms, or bell peppers.
- Serve the eggplant roll-ups with your favorite dipping sauce, such as marinara sauce, tzatziki sauce, or hummus.
Conclusion:
Eggplant roll-ups are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are easy to make and can be customized to your liking. With a variety of fillings and toppings to choose from, there is sure to be an eggplant roll-up recipe that everyone will enjoy.
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