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Vegetarian Eggplant Rolls

Diet.Guru's picture
Ingredients
  Eggplant 1 1⁄2 Pound (1 Large One)
  Olive oil/Vegetable oil 2 Tablespoon (Divided)
  Diced green bell pepper 1⁄2 Cup (8 tbs)
  Diced onion 1⁄2 Cup (8 tbs)
  Chopped fresh italian parsley 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Oregano leaves 1⁄4 Teaspoon
  Canned chickpeas 10 Ounce, drained (Garbanzo Beans)
  Part skim ricotta cheese 1 Cup (16 tbs)
  Cooked chopped spinach 1 Cup (16 tbs), well drained
  Egg 1 , beaten
  Tomato sauce 1 Cup (16 tbs)
  Mozzarella cheese 4 Ounce, shredded
  Chopped fresh italian parsley 2 Tablespoon (For Garnish)
Directions

1. Cut stem and very thin slice from top of eggplant, then cut eggplant in half lengthwise; starting from cut sides and slicing lengthwise, cut four 1/4-inch-thick slices from each half. Reserve remaining eggplant for use at another time.
2. In 12-inch nonstick skillet heat 1 1/4 teaspoons oil; add 2 eggplant slices and cook, turning once, until soft and lightly browned on both sides. Remove from skillet and set aside. Repeat procedure with remaining eggplant, using 1 1/4 teaspoons oil for each 2 slices.
3. In same skillet heat remaining teaspoon oil; add onion and green pepper and saute until onion is translucent. Stir in 1 tablespoon parsley and the salt and oregano; remove from heat.
4. Preheat oven to 350°F. In bowl combine half of sauteed vegetables with chick-peas, ricotta cheese, spinach, and egg, mixing well; spoon 1/8 of mixture onto each eggplant slice and, starting from narrow end, roll eggplant to enclose filling. Arrange rolls seam-side down in a shallow casserole that is just large enough to hold them in a single layer.
5. Combine remaining onion mixture with tomato sauce and pour evenly over eggplant rolls; sprinkle with mozzarella cheese and bake until cheese is melted and lightly browned, about 30 minutes.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Eggplant
Interest: 
Healthy

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