Best Eggplant Aubergine Roll Ups Recipes

EGGPLANT ROLLATINI WITH SPINACH & RICOTTA

Steps:

• Preheat the oven to 180°C/350F/. Cut the tops off the eggplant/aubergine then cut into slices around 1cm / 1/4 inch thick. Place on a lined baking tray, brush with a little olive oil (2 tbsp) and bake for 20 minutes until tender. Set aside to cool.
• Meanwhile add half tbsp of olive oil to a frying pan and add the spinach, stir so it doesn't burn until completely wilted. Remove from the pan and let cool.
• To make the tomato sauce, add a tbsp of olive oil to the frying pan. Add the finely chopped shallot and garlic to the pan.
• Sauté for 1 minute then add the chopped tomatoes. Rinse out any excess tomato from the can with 1/4 cup (60ml) water and add it to the sauce alongside the tomato paste, oregano and season with salt and pepper. Let the sauce reduce and simmer for 15 minutes.
• Squeeze out any extra moisture from the wilted spinach then finely chop and add to a large bowl. Add the ricotta, parmesan, nutmeg and a pinch of salt and pepper. Mix everything together until thoroughly combined.
• To assemble the eggplant roll-ups, add a spoonful of ricotta mixture (about a heaped tbsp) in the centre of a slice of eggplant then roll it up. Repeat with the rest of the eggplant and ricotta mixture.
• Add 3/4 of the tomato sauce to the bottom of a baking dish. Arrange the eggplant roll-ups in the baking dish then top with the remaining sauce. Top with mozzarella then bake in the oven for 20-25 minutes until the mozzarella is golden and melted and everything is heated right through.

EGGPLANT ROLL UPS (VEGAN, GLUTEN-FREE)

Steps:

• Preheat oven to 400F.
• In a large skillet over medium heat, add the vegetable broth and minced garlic. Bring to a simmer and cook for 30 seconds, stirring. Add the diced mushrooms and zucchini. Cook for about 4-5 minutes or until soft, stirring occasionally. If the vegetables stick to the pan, add 1-2 tablespoons of vegetable broth and stir. Remove from heat and set aside to cool.
• Next, cut off the stem of the eggplant, and cut about 1 inch off the other end. Then, using a mandoline (preferred method) or a knife, carefully slice into very thin strips (about 1/8 inch or 3mm). Note: You may need to trim the edges of the eggplant a bit, depending on the width of your mandoline. You only need 10 slices of eggplant for this recipe. If you have extra, use the remaining for another recipe (such as stir fries or bowls).
• Meanwhile, make the Almond Ricotta in a food processor or blender.
• Next, add about 1/2 cup of the remaining marinara sauce on the bottom of a 8x8 baking dish*. Then to each eggplant slice, add 1 1/2 tablespoons almond ricotta and a scoop of veggies (about 2 tablespoons). Then roll up and add each roll to the baking dish. Note: you can do 1 roll at a time, or put all of the eggplant slices on a cutting board and distribute ricotta/veggies to all pieces before rolling, to ensure even distribution of the filling. When all rolls are added to the baking dish, add another 1 cup of marinara evenly on top of the eggplant rolls.
• Bake uncovered for 400 F, for 40-45 minutes, until bubbling and the eggplant is soft. Let sit for 5 minutes before serving to cool slightly. Add additional sauce, if desired. Serve with garlic bread or a salad. This recipe makes 10 eggplant roll-ups and serves 4 (2 1/2 roll-ups per serving).

CHEESY EGGPLANT ROLL-UPS RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (175ºC).
• Slice the ends the eggplants and slice them into ¼ -inch (½ cm) slices and lay them out on a baking sheet covered in parchment paper.
• Season with a pinch of salt on both sides of the eggplant slices and let them sweat for 20 minutes, then dry them with a paper towel. Once dried; add a pinch of pepper.
• Bake for 20 minutes, or until soft.
• Meanwhile, in a medium-size bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, basil, and egg.
• Remove eggplant slices from the oven and turn oven to 400ºF (200ºC).
• Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up, repeating for all slices.
• In a 11x17-inch (28 x 43cm) baking sheet, pour ½ of the marinara sauce, then add all the roll-ups seam down. Pour remaining ½ of marinara sauce, and top with basil and parmesan.
• Bake for 25 minutes, or until cheese is melted and golden brown.
• Enjoy!

EGGPLANT (AUBERGINE) AND FETA ROLLS

Steps:

• Cut eggplants lengthways into thin slices and sprinkle with salt. Allow to stand in a colander for fifteen minutes.
• Rinse and dry well.
• Panfry eggplant slices in olive oil, until golden brown on both sides. Drain and cool.
• Lay eggplant slices out flat, add chopped basil and crumbled feta and roll up.
• Place on a platter to serve.
• TIP: To save time, buy grilled eggplant from a deli counter, and if desired, substitute grilled capsicum for eggplant.

EGGPLANT ROLL-UPS

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.

EGGPLANT (AUBERGINE) ROLLS

Steps:

• Broil, on both sides, drained eggplant slices after spraying or brushing them with olive oil, for about 10 minutes or until soft and browned in spots (they do not need to be fully cooked).
• Mix kufta ingredients, and knead briefly.
• Divide into 18 pieces, and form each into an elongated, oval shaped patty, about 3 1/2 inches long.
• Broil patties turning once to brown on both sides, about 10 minutes (again they do not need to be fully cooked).
• Make 18 rolls by putting a kufta patty crosswise at one end of a spread eggplant slice.
• Roll up the eggplant slice around the kufta (this roll is traditionally secured by tying it with a parsley stalk softened in hot water).
• Arrange finished rolls side by side, seam side down, in a glass baking pan, 11-by-7 inches or approximate size.
• Spread diced tomatoes on rolls.
• Add basil, sugar, salt and pepper to diluted tomato paste or sauce or juice.
• Heat until it starts to bubble, or microwave for 3 minutes on high.
• Pour liquid all over the rolls.
• There should be enough liquid to cover them.
• Add a little hot water if needed.
• Bake in a preheated oven at 400 degrees F.
• ,loosely covered, for about 30 minutes or until sauce is bubbly and nicely thickened.
• Garnish with chopped parsley, and serve with warm bread or cooked rice, along with salad.

EGGPLANT ROLLUPS RECIPE

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 (AUBERGINE) ROLL-UPS

Steps:

• peel skin off eggplant
• slice eggplant lengthwise in 1/4 thick slices.
• heat enough oil for frying.
• dip eggplant into 3 beaten eggs.
• then dip into breadcrumbs.
• fry the eggplant in the oil (do not overlap).
• drain on paper towels.
• mix ricotta cheese with the parmesan cheese and one egg and garlic (to be used for filling).
• cover the bottom of a casserole dish with sauce.
• spread a thin layer of the filling mixture onto the slices of fried eggplant.
• roll the eggplant up
• place the rolled eggplants seam down, side by side in the baking dish.
• cover the eggplant with more sauce.
• cover with mozzarella cheese.
• cover the dish with aluminum foil and bake at 350 degrees for 30 minutes.
• uncover and bake for an additional 10 minutes.

EGGPLANT (AUBERGINE) ROLL-UPS

Steps:

• Slice the eggplant lengthways into 1/4 inch thick 'tongues' (the more slices you can cut, the more roll-ups you will make - the remaining curved outside pieces can either be used like an 'open sandwich' or used in another dish): sprinkle the slices with salt' leave for 30 minutes then rinse and pat dry with kitchen paper.
• Put the chickpeas, tahini, garlic and 1 tablespoon olive oil in a food processor and whiz together to a paste.
• Stir in the chopped pepper, tomatoes and mint, season with salt and pepper; transfer the chickpea mix to a bowl and cover until you are ready to assemble the roll-ups.
• Pre heat the grill, arrange the eggplant slices on the grillpan rack and brush one side of each slice with a little of the remaining olive oil, grill for about 5 minutes; turn the slices over and repeat the oiling and grilling process (the slices should be golden and softened by the cooking process): set aside to cool slightly.
• Dividing the chickpea mix between the number of slices, spoon the mix onto the thinest end of each slice; roll up the eggplant slices round the chickpea mix.
• When serving the eggplant roll-ups make sure that the edge is on the bottom; they should stay in place, but secure the roll-ups with a cocktail stick if necessary.

ROASTED EGGPLANT (AUBERGINE) ROLLS

Steps:

• Preheat the oven to 350 degrees.
• Brush 1 tablespoon of the oil on the sliced eggplant, and roast it until tender, about 15 minutes.
• Saute the onion in the remaining 1 tablespoon of the oil until tender, about 3-4 minutes.
• Add the tomatoes (with the juice), and simmer for 15 minutes.
• In a separate bowl, mix the ricotta, spinach, mozzarella, basil, oregano, and garlic.
• Add salt and peper to taste.
• Lightly coat a baking dish with cooking spray.
• Spoon the cheese mixture on each slice of the eggplant, and roll up like a jelly roll.
• Place the eggplant in the dish.
• Continue until all the eggplant is used.
• Top with the tomato sauce, and bake for 30 minutes.

STUFFED EGGPLANT (AUBERGINE) ROLLS

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.