Vegetable Stuffed Eggplant Rolls

Vegetable Stuffed Eggplant Rolls

I first tried this recipe in a cooking class, following a restaurant manual. Initially, it seemed rather ordinary to me, but I went ahead because the instructor provided the guidelines. To my surprise, and that of my classmates, it turned out to be a delightful dish. Everyone asked for the recipe and took notes.

Since then, I've frequently prepared these rolls at home as either a warm appetizer or vegetarian main dish. Every time, they are a hit among my family and guests.

Ingredients

Eggplant
1 kg
   
Bell pepper
1 piece
   
Carrots
2 pieces
   
White mushrooms
500 g
   
Tomato paste
3 tbsp
   
Yellow cheese
100 g
for vegans choose tofu
White dry wine
50 ml
   
Sunflower oil
50 ml
   
Salt and pepper
1 tsp
to taste

Step by step

Step 1

Slice the eggplant into 3-4 mm thick pieces.

Vegetable Stuffed Eggplant Rolls - Step 1
Step 2

There are three ways to prepare them:

- Drizzle with a little oil, place on a parchment-lined tray, and bake. Turn over after 10-15 minutes when browned.

- Grill them, with or without oil.

- Fry them in oil, though I've not used this method recently to avoid excess oil.

Vegetable Stuffed Eggplant Rolls - Step 2
Step 3

Let the slices cool. While they're cooling, prepare the vegetable filling.

Vegetable Stuffed Eggplant Rolls - Step 3
Step 4

Wash and thoroughly clean the vegetables.

Vegetable Stuffed Eggplant Rolls - Step 4
Step 5

Dice the mushrooms and carrots, or process them in a food processor. Julienne the pepper.

Vegetable Stuffed Eggplant Rolls - Step 5
Step 6

Heat some oil in a pan, add the carrots, and cook for 3-4 minutes, stirring occasionally.

Vegetable Stuffed Eggplant Rolls - Step 6
Step 7

Add the peppers, stir, and continue cooking for another 3-4 minutes.

Vegetable Stuffed Eggplant Rolls - Step 7
Step 8

Add the mushrooms, stir, and allow the water to evaporate completely.

Vegetable Stuffed Eggplant Rolls - Step 8
Step 9

Pour in the wine and leave on the heat for another 3-4 minutes.

Vegetable Stuffed Eggplant Rolls - Step 9
Step 10

Season with salt and pepper, then turn off the heat.

Vegetable Stuffed Eggplant Rolls - Step 10
Step 11

Place about 1 tablespoon of the filling on each eggplant slice.

Vegetable Stuffed Eggplant Rolls - Step 11
Step 12

Roll up the eggplant slices tightly.

Vegetable Stuffed Eggplant Rolls - Step 12
Step 13

Place the rolls in a baking tray.

Vegetable Stuffed Eggplant Rolls - Step 13
Step 14

Mix the tomato paste with water until liquid, and pour over the rolls. You can substitute with ketchup or homemade tomato sauce.

Vegetable Stuffed Eggplant Rolls - Step 14
Step 15

Sprinkle grated cheese over eggplant rolls and bake in a preheated oven at 200°C for 20-30 minutes.

Vegetable Stuffed Eggplant Rolls - Step 15
Step 16

Bake until lightly browned. Remove, let rest for 10-15 minutes to absorb flavors.

Vegetable Stuffed Eggplant Rolls - Step 16
Step 17

Serve as a standalone dish or as a side with fish or meat. Enjoy your meal!

Vegetable Stuffed Eggplant Rolls - Step 17
Quantity: 500 g (4-5 servings)
Prep time: 30 min
Difficulty: intermediate
Ready in: 30 min
Publish date:

Receive new recipes on email

Comments

No comments yet. Be the first to post one!