EGGPLANT ROLLS FILLED WITH BASIL AND CHEESE
Categories Side Broil Goat Cheese Mozzarella Basil Eggplant Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serving 4 as a first course or 6 as a side dish
Number Of Ingredients 13
Steps:
- Make the tomato sauce:
- In a heavy skillet cook the onion in the oil over moderately low heat, stirring, for 3 minutes, stir in the garlic, and cook the mixture, stirring, until the onion is softened. Add the tomatoes, the sugar, and salt to taste and cook the mixture over moderate heat, stirring, for 20 minutes. Force the mixture through the fine disk of a food mill set over a saucepan and cook the sauce over moderately high heat for 5 to 10 minutes, or until it is thickened to the desired consistency.
- Make the eggplant rolls:
- With a hand-held slicing device or large sharp knife cut the eggplant lengthwise into 1/4-inch slices. Sprinkle the slices on both sides with salt and let them drain in a colander for 30 minutes. In a bowl stir together the mozzarella, the goat cheese, and the shredded basil. Pat the eggplant dry, arrange one layer of it on the oiled rack of a broiler pan, and brush it with some of the oil. Broil the eggplant under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until it is golden. Turn the eggplant, brush it with some of the remaining oil, and broil it for 3 to 4 minutes more, or until it is golden. Transfer the eggplant to a large platter to cool and broil the remaining eggplant, brushing it with the remaining oil, in the same manner. Spread a mounded teaspoon of the cheese mixture lengthwise down the middle of each eggplant slice, leaving a 1-inch border at the wide end, and, beginning at the narrow end, roll up the eggplant jelly-roll fashion. Arrange the rolls, seam sides down, in an oiled flameproof shallow baking dish just large enough to hold them in one layer and broil them for 3 minutes, or until the cheese is just melted and bubbling.
- Transfer the eggplant rolls with a spatula to serving plates, spoon the tomato sauce over them, and garnish the rolls with the basil leaves. Makes about 12 rolls.
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Chris Malone
[email protected]I'm definitely going to make these eggplant rolls again. They were a hit with my family and friends.
Mohamed Abdi warsame
[email protected]These eggplant rolls are a great appetizer or side dish. They're easy to make and can be customized to your liking.
Its_ Bunnyplayz
[email protected]I would give these eggplant rolls a 3 out of 5. They were easy to make and the flavor was good, but they were a bit too oily for my taste.
Z Weaver
[email protected]These eggplant rolls were a waste of time. They were soggy and flavorless.
Charity Chari
[email protected]I followed the recipe exactly, but my eggplant rolls fell apart when I tried to roll them up. I'm not sure what I did wrong.
Charlesetta Nelson
[email protected]These eggplant rolls were a bit bland for my taste. I think I'll add some more spices next time.
Litia Raikitoga
[email protected]I'm not a huge fan of eggplant, but I really enjoyed these rolls. The cheese and basil really balance out the flavor of the eggplant.
Ramkumar Gupta
[email protected]These eggplant rolls were a bit more work than I expected, but they were definitely worth it. They're so flavorful and satisfying.
Mary Pacheco
[email protected]I made these eggplant rolls for a vegetarian friend and she loved them! They're a great meatless option.
Fifi Magwana
[email protected]These eggplant rolls are a great way to use up leftover eggplant. I love that they can be made ahead of time and reheated when you're ready to serve.
Shabo Baz
[email protected]I've made these eggplant rolls several times now and they're always a crowd-pleaser. The combination of eggplant, basil, and cheese is perfect.
Alejandro Juarez
[email protected]These eggplant rolls were a hit at my dinner party! They were easy to make and so delicious.