This dish for rolled eggplant is low-carb, vegetarian, and stuffed with mozzarella cheese for a fresh flavor. It is paired with a colorful, playful bell pepper sauce. A great vegetarian dinner party starter.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 333 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 12 g |
| Protein | 15 g |
| Saturated Fat | 6 g |
| Sodium | 369 mg |
| Sugars | 12 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
The taste was ok . Liked the red pepper sauce. Everything else was a big watery mess after baking. Definitely not worth the effort.
I can no loner eat tomatoes> And I love eggplant, which is most often served with tomatoes in one form or another. So I had to check out this recipe. I have both eggplant and red pepper in my fridge right now. The only thing I will do different when I make this recipe will be to roast eggplant in the oven instead of duck frying them. Eggplant soak up a ton of oil. Then they are very greasy and heavy. I dry roast my eggplant slices I the oven, half way to soften, 10 minutes or so at 375, then will follow this recipe as written. Can’t wait till tonight!