Eggplant Rolls with Bell Pepper Sauce The Best Recipes

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Eggplant Rolls with Bell Pepper Sauce

"This is a vegetarian, low-carb, Greek-style recipe for rolled eggplant filled with the fresh flavor of mozzarella cheese and served with a fun, vibrant bell pepper sauce. Ideal as a starter for a vegetarian dinner party."

Ingredients :

• 4 tablespoons olive oil, divided
• 1/2 onion, minced
• 2 red bell peppers, chopped
• 1/2 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

Instructions :

Prep : 15M	Cook : 4M	Ready in : 45M

• 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.

Notes :

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