Eggplant Aubergine Rolls Recipes

EGGPLANT (AUBERGINE) AND FETA ROLLS

Steps:

• Cut eggplants lengthways into thin slices and sprinkle with salt. Allow to stand in a colander for fifteen minutes.
• Rinse and dry well.
• Panfry eggplant slices in olive oil, until golden brown on both sides. Drain and cool.
• Lay eggplant slices out flat, add chopped basil and crumbled feta and roll up.
• Place on a platter to serve.
• TIP: To save time, buy grilled eggplant from a deli counter, and if desired, substitute grilled capsicum for eggplant.

EGGPLANT (AUBERGINE) ROLLS

Steps:

• Broil, on both sides, drained eggplant slices after spraying or brushing them with olive oil, for about 10 minutes or until soft and browned in spots (they do not need to be fully cooked).
• Mix kufta ingredients, and knead briefly.
• Divide into 18 pieces, and form each into an elongated, oval shaped patty, about 3 1/2 inches long.
• Broil patties turning once to brown on both sides, about 10 minutes (again they do not need to be fully cooked).
• Make 18 rolls by putting a kufta patty crosswise at one end of a spread eggplant slice.
• Roll up the eggplant slice around the kufta (this roll is traditionally secured by tying it with a parsley stalk softened in hot water).
• Arrange finished rolls side by side, seam side down, in a glass baking pan, 11-by-7 inches or approximate size.
• Spread diced tomatoes on rolls.
• Add basil, sugar, salt and pepper to diluted tomato paste or sauce or juice.
• Heat until it starts to bubble, or microwave for 3 minutes on high.
• Pour liquid all over the rolls.
• There should be enough liquid to cover them.
• Add a little hot water if needed.
• Bake in a preheated oven at 400 degrees F.
• ,loosely covered, for about 30 minutes or until sauce is bubbly and nicely thickened.
• Garnish with chopped parsley, and serve with warm bread or cooked rice, along with salad.

ROASTED EGGPLANT (AUBERGINE) ROLLS

Steps:

• Preheat the oven to 350 degrees.
• Brush 1 tablespoon of the oil on the sliced eggplant, and roast it until tender, about 15 minutes.
• Saute the onion in the remaining 1 tablespoon of the oil until tender, about 3-4 minutes.
• Add the tomatoes (with the juice), and simmer for 15 minutes.
• In a separate bowl, mix the ricotta, spinach, mozzarella, basil, oregano, and garlic.
• Add salt and peper to taste.
• Lightly coat a baking dish with cooking spray.
• Spoon the cheese mixture on each slice of the eggplant, and roll up like a jelly roll.
• Place the eggplant in the dish.
• Continue until all the eggplant is used.
• Top with the tomato sauce, and bake for 30 minutes.

EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 180°C.
• Heat oil in saucepan.
• Sauté eggplant and onion until soft.
• Remove saucepan from heat and stir through margarine until melted.
• Add remainder of ingredients, and combine well.
• Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.

AUBERGINE ROLLS WITH SPINACH & RICOTTA

Steps:

• Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with oil, then lay on a large baking sheet. Bake for 15-20 mins until tender, turning once.
• Meanwhile, put the spinach in a large colander and pour over a kettle of boiling water to wilt. Cool, then squeeze out the excess water, so that it is dry. Mix with the ricotta, nutmeg and plenty of seasoning.
• Dollop a spoonful of the cheesy spinach mix in the centre of each aubergine slice, fold over to make a parcel and lay, sealed-side down, in an ovenproof dish. Pour over tomato sauce, sprinkle with breadcrumbs and cheese, and bake for 20-25 mins until golden and piping hot.

EGGPLANT (AUBERGINE) ROLL-UPS

Steps:

• Slice the eggplant lengthways into 1/4 inch thick 'tongues' (the more slices you can cut, the more roll-ups you will make - the remaining curved outside pieces can either be used like an 'open sandwich' or used in another dish): sprinkle the slices with salt' leave for 30 minutes then rinse and pat dry with kitchen paper.
• Put the chickpeas, tahini, garlic and 1 tablespoon olive oil in a food processor and whiz together to a paste.
• Stir in the chopped pepper, tomatoes and mint, season with salt and pepper; transfer the chickpea mix to a bowl and cover until you are ready to assemble the roll-ups.
• Pre heat the grill, arrange the eggplant slices on the grillpan rack and brush one side of each slice with a little of the remaining olive oil, grill for about 5 minutes; turn the slices over and repeat the oiling and grilling process (the slices should be golden and softened by the cooking process): set aside to cool slightly.
• Dividing the chickpea mix between the number of slices, spoon the mix onto the thinest end of each slice; roll up the eggplant slices round the chickpea mix.
• When serving the eggplant roll-ups make sure that the edge is on the bottom; they should stay in place, but secure the roll-ups with a cocktail stick if necessary.

CHICKEN AND EGGPLANT (AUBERGINE) ROLLS

Steps:

• Cut the eggplant lengthways into thin strips, finely chop the chicken (I find it easier to cut the chicken with kitchen scissors), peel and finely chop the onion and garlic.
• Heat 1 tablespoon of the oil in a pan, preferably non-stick, and sauté the onion and garlic for 2-3 minutes, or until soft; add the chicken and sauté until browned and cooked through.
• Transfer to a bowl, season to taste and allow to cool slightly. Stir in the basil, lemon zest and cheese.
• Heat 1 tablespoon of oil in the cleaned pan, add the eggplant slices in batches and sauté for 3-4 minutes, turning until browned. Remove and keep warm on a plate covered with foil. Repeat the process with the remaining oil and eggplant slices until all of them have been browned.
• Lay the eggplant slices on a work surface, and spread with the chicken mixture (do not overfill the eggplant slice or the mixture will ooze out the sides when you roll it), and roll (Swiss-roll style) to enclose the roll and secure it with a cocktail stick, so that the stick is flat and woven once through the eggplant slice where it closes.
• Add the sauce to the cleaned pan and heat until simmering, add the rolls, cover and simmer for 5 minutes or until they are heated through.
• Transfer to a warmed serving plate. You may like to remove the cocktail sticks at this stage. Garnish with basil and serve.
• Chef's note: I rarely salt eggplant before using it, and haven't found it to be necessary in this recipe; but if you prefer to do so, add in that step. If you have any slices of eggplant left over once you have made your rolls, chop them roughly and add them to the sauce in step 6. If you have filling left over, use it to stuff another vegetable: a tomato or mushroom would be ideal. Refrigerate until you have time to deal with it!
• Vegetarian Variation: For a vegetarian version, replace the chicken with 350g (12 ounces) of fresh spinach. Wash,dry and finely shred the spinach, then add to the pan in step 2 with the onion, and heat until wilted. Or for a quicker version of this, use a thawed and thoroughly squeeze-dried packet of frozen spinach. And add a pinch of nutmeg, cumin or cinnamon.

ROASTED EGGPLANT (AUBERGINE) ROLLS

Steps:

• Preheat oven to 450 degrees.
• Spray 2 nonstick baking sheets with nonstick cooking spray; set aside.
• Trim ends from eggplants; cut lengthwise into 1/4 inch thick slices.
• Discard outside slices that are mostly skin.
• (you will have about 16 slices).
• Combine lemon juice and olive oil in small bowl; brush lightly over both sides of eggplant slices.
• Arrange slices in single layer on baking sheets.
• Bake 10 to 12 minutes or until slightly golden brown on bottom.
• Turn slices over and bake 10 to 12 minutes more or until golden on both sides and tender (slices may not brown evenly; turn slices as they brown. Some very dark spots will occur).
• Transfer slices to plate; cool.
• Meanwhile, stlr cream cheese in small bowl until smooth.
• Add sour cream, green onion, tomatoes, garlic, oregano and pepper; stir until blended.
• Place eggplant slices on work surface; spread about 1 teaspoon cream cheese mixture evenly over each slice.
• Arrange spinach leaves on to leavign 1/2 inch boarder.
• Roll up, beginning at narrower end; aly rolls seam side down on servign platter.
• (if making ahead, cover and refrigerate up to 2 days. Bring to room temperature before serving).
• Serve with warn spaghetti sauce.