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
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Claude Minnie
[email protected]I had trouble finding eggplant that was the right size for this recipe.
Abir Ahsan
[email protected]These eggplant rolls were a bit too oily for my taste.
Ren Alusiola
[email protected]I'm not a fan of bell peppers, so I used a different type of sauce.
Youseef 3dly
[email protected]The recipe calls for marinara sauce, but I used a homemade tomato sauce instead.
Meeral almeer
[email protected]I found that the eggplant rolls held together better if I used a toothpick to secure them before baking.
Khadija mu'azu
[email protected]These rolls are a bit time-consuming to make, but they're definitely worth the effort.
Sonia Romero
[email protected]I used zucchini instead of eggplant and it turned out great!
Giban Kumar
[email protected]I added some chopped spinach to the bell pepper sauce for an extra boost of nutrition.
Sade Rhoda
[email protected]These eggplant rolls are a great way to use up leftover eggplant. They're also a healthy and delicious meal.
ronald ortego
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. It's a great dish to serve for company.
Hano Lombaard
[email protected]I made these rolls for a potluck and they were a huge success. Everyone loved them!
Lee Hadfield
[email protected]The bell pepper sauce was the perfect complement to the eggplant. It was tangy, flavorful, and added a beautiful pop of color to the dish.
jennifer qxztez
[email protected]I'm not usually a fan of eggplant, but these rolls changed my mind. They were so delicious and easy to make.
Nadeemhaidri studio
[email protected]These eggplant rolls were a hit at my dinner party! The combination of the tender eggplant, flavorful bell pepper sauce, and gooey cheese was irresistible.