Eggplant Rolls with Bell Pepper Sauce recipe
All Recipes Appetizers and Snacks Cheese
Ingredients
- 4 tablespoons olive oil, divided ½ onion, minced 2 red bell peppers, chopped ½ cup vegetable broth salt and pepper to taste 2 eggplant, sliced lengthwise into strips 1 (6 ounce) package mozzarella cheese, cubed 2 firm red tomatoes, finely cubed 1 tablespoon chopped fresh basil, or to taste
Nutrition Info
- 332.9 caloriescarbohydrate: 25.2 gcholesterol: 26.9 mgfat: 21.1 gfiber: 11.7 gprotein: 14.5 gsaturatedFat: 6.2 gservingSize: -sodium: 368.6 mgsugar: 12.2 gtransFat: : -unsaturatedFat: : -
Directions Eggplant Rolls with Bell Pepper Sauce
Directions
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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.