Eggplant Rolls (version VI)
1 large red onion, peeled and sliced
In sauté pan, sauté onion in 2 teaspoons olive oil over high heat until brown on edges; add zucchini and cook, stirring, about 2 minutes. Reserve.
1/4 cup olive oil (divided)
1 zucchini, cut into 2-inch julienne
2 medium eggplants, sliced lengthwise into 1/2-inch-thick slices
1 teaspoon salt
2 cups roasted red peppers, drained and patted dry
2 teaspoons balsamic vinegar
Preheat oven to 350 degrees.
Brush eggplant slices lightly on both sides with remaining oil, sprinkle with salt and lay side by side on baking sheet with edges. Bake about 15 minutes. Turn over and bake another 5 to 10 minutes, until eggplant softens. Remove from oven and let cool.
Place a few strips of roasted red peppers, red onions and zucchini on one end of eggplant, and roll inward until it becomes a full roll. Secure with toothpick, place on sheet and bake another 10 to 12 minutes. Serve warm or cool.
Makes 6 servings
Fantastic! Great veggie meal. We use super fresh local mozz cheese and also added int a pinch of garlic and basil.
Kristen, Topsfield MA
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