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.
Slice the eggplant into 3-4 mm thick pieces.
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.
Let the slices cool. While they're cooling, prepare the vegetable filling.
Wash and thoroughly clean the vegetables.
Dice the mushrooms and carrots, or process them in a food processor. Julienne the pepper.
Heat some oil in a pan, add the carrots, and cook for 3-4 minutes, stirring occasionally.
Add the peppers, stir, and continue cooking for another 3-4 minutes.
Add the mushrooms, stir, and allow the water to evaporate completely.
Pour in the wine and leave on the heat for another 3-4 minutes.
Season with salt and pepper, then turn off the heat.
Place about 1 tablespoon of the filling on each eggplant slice.
Roll up the eggplant slices tightly.
Place the rolls in a baking tray.
Mix the tomato paste with water until liquid, and pour over the rolls. You can substitute with ketchup or homemade tomato sauce.
Sprinkle grated cheese over eggplant rolls and bake in a preheated oven at 200°C for 20-30 minutes.
Bake until lightly browned. Remove, let rest for 10-15 minutes to absorb flavors.
Serve as a standalone dish or as a side with fish or meat. Enjoy your meal!
