Eggplant Rolls With Bell Pepper Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED EGGPLANT AND BELL PEPPER SALAD



Roasted Eggplant and Bell Pepper Salad image

This chilled roasted eggplant and bell pepper salad is a great side dish or an appetizer in the summer. Perfect for parties; just add a bowl of tortilla chips next to it. You can also serve this hot with grilled chicken or fish. Either way, it's delicious! Garnish with dill or parsley.

Provided by Anonymous

Categories     Salad     Vegetable Salad Recipes

Time 1h55m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
1 medium onion, sliced
1 large eggplant, cut into chunks
1 large orange bell pepper, cut into chunks
1 large tomato, sliced
2 cloves garlic, minced, or more to taste
1 tablespoon minced parsley, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
  • Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 17.2 g, Fat 7.3 g, Fiber 7.2 g, Protein 3 g, SaturatedFat 1 g, Sodium 47.3 mg, Sugar 7.4 g

EMILY'S SUPER EGGPLANT SAUCE



Emily's Super Eggplant Sauce image

This recipe makes a large amount of sweet, hearty tomato sauce, featuring eggplant, green pepper, onion, and garlic. Serve over egg noodles for a delicious dinner for six.

Provided by DIZTHEWONDERKID

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 6

Number Of Ingredients 10

½ cup olive oil
1 large eggplant, cut into 1/2 inch cubes
1 large green bell pepper, chopped
1 large onion, chopped
2 cloves garlic, minced
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 tablespoon sugar
1 cup water
1 (16 ounce) package uncooked egg noodles

Steps:

  • Heat olive oil in a large skillet over medium heat. Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain, and set aside.
  • When done, transfer vegetables to a large stock pot. Stir in the diced tomatoes, tomato paste, sugar, and water. Simmer for 15 to 20 minutes, stirring occasionally. Serve hot over egg noodles.

Nutrition Facts : Calories 512.5 calories, Carbohydrate 67.4 g, Cholesterol 54.1 mg, Fat 22.2 g, Fiber 7.1 g, Protein 12.1 g, SaturatedFat 3.3 g, Sodium 442.3 mg, Sugar 14.4 g

ROASTED RED BELL PEPPERS WITH EGGPLANT (FUNGHETTO)



Roasted Red Bell Peppers with Eggplant (Funghetto) image

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

Vegetable oil cooking spray
2 medium red bell peppers, halved lengthwise, cored and seeded
1 tablespoon extra-virgin olive oil
1/4 cup vegetable oil
Two 8-ounce Japanese eggplants, trimmed and cut into 1/2-inch pieces
1/4 teaspoon kosher salt
One 26-ounce jar tomato-basil sauce, such as Giada De Laurentiis for Target Tomato-Basil Sauce
20 pitted medium black olives, chopped
20 pitted medium green olives, chopped
2 tablespoons capers, rinsed and drained
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons plain breadcrumbs
2 tablespoons grated Parmesan
2 tablespoons extra-virgin olive oil

Steps:

  • For the peppers: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, about 20 minutes.
  • For the eggplant: Heat the vegetable oil over medium-high heat in a 12-inch nonstick skillet. Add the eggplant in batches and cook, stirring frequently, until golden, 15 to 20 minutes. Drain on paper towels and season with salt.
  • For the filling: Combine the cooked eggplant, tomato-basil sauce, olives, capers, salt and pepper in a 12-inch nonstick skillet. Bring to a simmer and cook until slightly thickened, about 8 minutes.
  • For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
  • Preheat the broiler.
  • Spoon the filling into the bell peppers and sprinkle the topping over the filling. Drizzle with the olive oil and broil until a golden crust forms, 2 to 3 minutes.

EGGPLANT, ROASTED PEPPER, AND GOAT CHEESE TERRINE WITH PARSLEY SAUCE



Eggplant, Roasted Pepper, and Goat Cheese Terrine with Parsley Sauce image

Categories     Food Processor     Olive     Vegetable     Broil     Vegetarian     Lunch     Goat Cheese     Eggplant     Bell Pepper     Summer     Chill     Healthy     Gourmet

Yield Serves 4 with leftovers

Number Of Ingredients 13

2 eggplants (about 2-1/2 pounds total), cut lengthwise into 1/2-inch-thick slices
1/3 cup olive oil
1/4 cup bottled black olive paste such as tapenade or olivada (available at specialty foods shops and some supermarkets)
3 red bell peppers, each roasted (procedure follows) and cut lengthwise into 3 sections
7 ounces soft mild goat cheese, such as Montrachet, sliced thin
parsley sauce (recipe follows) as an accompaniment
parsley springs for garnish if desired
For parsley sauce:
1/2 cup chopped fresh parsley leaves, preferably flat-leaved
1 small garlic clove, sliced
4 teaspoons balsamic vinegar
2 tablespoons water
6 tablespoons extra-virgin olive oil

Steps:

  • Preheat the broiler. Arrange the eggplant slices in one layer on baking sheets, brush both sides of the eggplant with the oil, and sprinkle them with salt to taste. Broil the eggplant in batches about 4 inches from the heat for 4 to 5 minutes on each side, or until it is golden and tender, and transfer it with a metal spatula to paper towels to drain.
  • Line a loaf pan, 8 1/2 by 4 1/2 by 2 1/2 inches, with plastic wrap, leaving a 3-inch overhang, and in it arrange the eggplant, the olive paste, the bell peppers, and the goat cheese in several layers, beginning and ending with the eggplant. Cover the eggplant with the plastic overhang, weight the terrine with a 3-to-4-pound weight (such as a loaf pan filled with canned goods), and chill it for 24 hours. (The terrine may be made 3 days in advance).
  • Remove the weight, invert the terrine onto a cutting board, and discard the plastic wrap. Cut four 3/4-inch-thick slices from the terrine, pour about 2 tablespoons of the parsley sauce onto the center of each of 4 plates, tilting the plates to spread the sauce, and arrange a slice of the terrine on each plate. Garnish each serving with a parsley spring.
  • To roast peppers:
  • Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
  • Parsley sauce:
  • In a blender purée the parsley and the garlic with the vinegar, the water, the oil, and salt and pepper to taste until the sauce is smooth and strain it through a fine sieve set over a small bowl, pressing hard on the solids. Makes about 1/2 cup.

EGGPLANT ROLLS WITH SPICY TOMATO SAUCE



Eggplant Rolls with Spicy Tomato Sauce image

Categories     Tomato     Vegetable     Appetizer     Parmesan     Ricotta     Summer     Grill/Barbecue     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 main-course or 8 first-course servings

Number Of Ingredients 13

1 garlic clove, minced
1/4 teaspoon dried hot red pepper flakes
7 tablespoons olive oil
1 1/2 lb plum tomatoes, chopped
1/2 teaspoon sugar
1 teaspoon salt
1 (1 1/4-lb) eggplant
12 1/2 oz ricotta (preferably fresh; 1 1/2 cups)
1 1/2 oz finely grated Parmigiano-Reggiano (1/2 cup)
3 tablespoons finely chopped fresh basil
1/4 teaspoon black pepper
Special Equipment
a well-seasoned ridged grill pan or a gas grill (see cooks' note, below)

Steps:

  • Make sauce:
  • Cook garlic and red pepper flakes in 1 tablespoon oil in a 2-quart heavy saucepan over moderate heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened, 15 to 20 minutes.
  • Grill eggplant while sauce cooks:
  • Heat grill pan over high heat until hot.
  • Peel 2-inch-wide strips of skin from opposite sides of eggplant and discard. Holding a knife parallel to a peeled side, cut eggplant lengthwise into 8 (1/3-inch-thick) slices. 3Brush both sides of slices with 3 tablespoons oil (total), then season with salt and pepper.
  • Grill slices in batches, turning over once and brushing grilled sides with some of remaining oil, until golden brown and tender, about 4 minutes, then transfer to a tray.
  • Assemble eggplant rolls:
  • Stir together cheeses, 2 tablespoons basil, pepper, and remaining salt. Divide cheese mixture among slices (3 to 4 tablespoons per slice), leaving an 1/8-inch border along edge. Roll up each slice, beginning with a short end, and serve rolls topped with sauce and sprinkled with remaining basil.

EGGPLANT RICCOTTA ROLLS WITH ROASTED RED PEPPER SAUCE-SHAPE MAGA



Eggplant Riccotta Rolls With Roasted Red Pepper Sauce-Shape Maga image

Roasted peppers give red sauce a new spin-and it takes just 5 minutes to whip up. Substitute low-sodium jarred marinara sauce in a pinch.

Provided by saptekars

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1 (8 ounce) can no-salt-added tomato sauce
1/2 cup roasted red pepper, patted dry and chopped
2 garlic cloves, crushed
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
fresh ground black pepper
2 -3 large italian eggplants, tops and bottoms trimmed
cooking spray
salt & freshly ground black pepper
3 packed cups spinach leaves, choped
1 1/2 cups part-skim ricotta cheese
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
3 tablespoons pine nuts

Steps:

  • To make the sauce, combine tomato sauce, peppers, garlic, basil, oregano, and salt in a blender; add pepper to taste. Process until smooth.
  • To make the eggplant rolls, position oven rack about 6 inches from heat source and preheat broiler. Place an eggplant on a cutting board so the bottom end faces you. Cut a thin slice lengthwise off two opposite sides to remove skin, then discard. Cut the rest lengthwise into 1/2-inch-thick slices. Repeat with other eggplant to make 12 slices total. Coat both sides of eggplant slices with cooking spray and season with salt and pepper.
  • Working in two batches, place slices on a foil-lined baking sheet and broil for 2 to 4 minutes on each side or until lightly browned. Remove from oven and set aside to cool. Turn off broiler and preheat oven to 350°F Coat a skillet with cooking spray and place over medium heat. Add spinach. Season with salt and cook about 2 minutes or until wilted. Transfer spinach to a bowl and mix with ricotta, basil, and oregano; add pepper to taste.
  • Place a rounded tablespoon of ricotta mixture near one end of an eggplant slice and roll eggplant up. Place in a baking dish, seam side down; repeat with remaining slices. Pour sauce over rolls and bake for 20 minutes.
  • Heat a skillet on medium low, add pine nuts, and toast for 4 minutes or until golden, stirring occasionally. Sprinkle over eggplant rolls and serve on individual plates or family style.

Nutrition Facts : Calories 264.8, Fat 12.4, SaturatedFat 5, Cholesterol 28.6, Sodium 518.3, Carbohydrate 27.1, Fiber 11, Sugar 9.4, Protein 15.4

EGGPLANT AND RED PEPPER BAKE



Eggplant and Red Pepper Bake image

Another thing to do with eggplant.

Provided by Anthony

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 55m

Yield 4

Number Of Ingredients 11

1 red bell pepper, cut into matchstick-sized pieces
1 small onion, cut into matchstick-sized pieces
4 cloves garlic, minced
1 teaspoon dried basil
¼ teaspoon dried rosemary
salt and ground black pepper to taste
3 ⅓ tablespoons olive oil
3 ⅓ tablespoons balsamic vinegar
1 eggplant, sliced lengthwise 3/8-inch thick
2 tablespoons olive oil, or as needed
¼ cup grated mozzarella cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
  • Brush eggplant slices with olive oil to coat thinly.
  • Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
  • Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 11.6 g, Cholesterol 4.5 mg, Fat 19.5 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 51.5 mg, Sugar 5.9 g

More about "eggplant rolls with bell pepper sauce recipes"

VEGETABLE STUFFED EGGPLANT ROLLS RECIPE - AN ITALIAN IN MY …
vegetable-stuffed-eggplant-rolls-recipe-an-italian-in-my image
Web Aug 4, 2022 Sliced eggplant – Olive oil Cherry tomatoes – grape tomatoes or 2-3 firm but ripe whole tomatoes Bell pepper Mushrooms Garlic Dried …
From anitalianinmykitchen.com
5/5 (3)
Total Time 1 hr 20 mins
Category Main Dish
Calories 227 per serving
  • **Before you grill the eggplant, place slices (not too thicin a bowl and sprinkle with a little salt, let sit for 30 minutes, drain, do not rinse, then grill slices. Set aside.
  • In a medium saucepan add olive oil, sliced tomatoes, chopped pepper, mushrooms, garlic, organo, basil, basil leaves, hot pepper flakes and salt, cook on low to medium heat until golden and tender. (I let the mixture brown a bit).


EGGPLANT WITH RED PEPPER SAUCE - NATASHASKITCHEN.COM
eggplant-with-red-pepper-sauce-natashaskitchencom image
Web Sep 6, 2011 2 large or 4 small eggplants at room temperature 3 red bell peppers 1 jalapeno or any hot pepper 5-6 garlic cloves 1/3 cup vinegar …
From natashaskitchen.com
5/5 (5)
Category Main Course, Side Dish
Cuisine American, Italian
Total Time 2 hrs 20 mins
  • Slice eggplants into 1/3″ thick rounds and sprinkle salt on both sides. Let them sit on the counter for 45 minutes. Pat dry with paper towels. The longer you "sweat" the eggplant, the less oil it soaks up while cooking which is important because this dish is a bit on the oily side. While the eggplant is "sweating" on the counter, start your sauce (see below)
  • Grate 3 red bell peppers and 1 jalapeno (use a food processor with a grater attachment if you have one).
  • Add 1/2 eggplant slices to 9×13 or 9×12 casserole dish then top with 1/2 red pepper sauce. Repeat with remaining eggplant slices and pepper sauce.


35 BEST EGGPLANT RECIPES | WHAT TO MAKE WITH …
35-best-eggplant-recipes-what-to-make-with image
Web Mar 14, 2022 Filled with a trio of cheeses, a mouthwatering homemade red sauce and crispy fried eggplant rounds, Alex Guarnaschelli's vegetarian …
From foodnetwork.com
Author By


EGGPLANT ROLLS RECIPE BY ARCHANA'S KITCHEN
eggplant-rolls-recipe-by-archanas-kitchen image
Web May 27, 2016 Spread 2 tablespoons of pasta sauce (you can add more as per your taste) on each eggplant roll and sprinkle mozzarella cheese on top of the sauce. Preheat oven to 425 F and bake the eggplant rolls for …
From archanaskitchen.com


GRILLED EGGPLANT ROLLATINI RECIPE | VALERIE BERTINELLI - FOOD NETWORK
Web Directions. Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and set aside. Heat a grill pan over medium-high heat. Brush the eggplant slices …
From foodnetwork.com
Author Valerie Bertinelli
Steps 5
Difficulty Easy


SPICY STIR-FRIED EGGPLANT AND PEPPERS - THE VEGAN ATLAS
Web Feb 9, 2020 Cut the Japanese eggplants into 1/4-inch thick slices. Or, if using regular eggplant, quarter lengthwise, then into 1/4-inch thick slices. Add the eggplant and bell …
From theveganatlas.com


EGGPLANT ROLLS RECIPE ON PLATTERSHARE
Web May 11, 2022 Now add carrot, green bell pepper and green chillies and stir it for 2-3 mins. Add paneer, salt, black pepper, oregano, basil & parsley and cook it for 2-3 mins. Now …
From plattershare.com


EGGPLANT ROLL-UPS WITH RICOTTA PARMESAN FILLING - CLASSIC-RECIPES
Web Oct 12, 2017 Add the roasted red peppers, tomatoes, 1/2 teaspoon basil, 1/4 teaspoon salt, and a dash of pepper. Reduce heat to medium-low; cover and simmer for about 5 …
From classic-recipes.com


SICHUAN STIR-FRY EGGPLANT WITH BELL PEPPERS RECIPE - RECIPELAND.COM
Web Add the remaining 1 tablespoon of oil into the skillet or wok. Add the garlic, ginger, scallions and sichuan peppercorns, stirring constantly, and cook for about 1 minute until very …
From recipeland.com


PIZZA ROLLS WITH SWEET PEPPERS | THE SPLENDID TABLE
Web Apr 12, 2023 350g (12oz) red sweet (bell) peppers (about 3 medium peppers) 100g (3 ½ oz) red onion (about 1 small onion) 2 tbsp extra virgin olive oil, plus extra for greasing. …
From splendidtable.org


STEAM EGGPLANT WITH SAUCE RECIPES (262) - COOKPAD
Web Pork minced • soft brown sugar • salt • big +1 med white onion, chop finely • fresh red chilis, deseeded, diced thinly • fresh herb sage • Green onion cut into 1 inch long • Eggplant, …
From cookpad.com


BEEF AND EGGPLANT MOUSSAKA ROLLS | SO DELICIOUS
Web Preheat the oven to 400 degrees F/200 degrees C. Thinly slice the eggplant longitudinally. You should make about 8-10 slices. On both sides of each eggplant slice, sprinkle salt …
From sodelicious.recipes


ROASTED EGGPLANT AND PEPPER SPREAD (ZACUSCA) - JO COOKS
Web Aug 22, 2022 Keep scrolling down to the printable recipe card for a list of FULL ingredients amounts and instructions or click the “Jump to Recipe” button at the top of the page!. …
From jocooks.com


BAKED EGGPLANT ROLLS | WILLIAMS SONOMA
Web Working in batches, add the eggplant slices and cook until supple enough to roll easily, 5 to 6 minutes. Using tongs, transfer to a kitchen towel to drain. Meanwhile, preheat a broiler.
From williams-sonoma.com


CHEESE - EGGPLANT ROLLS WITH BELL PEPPER SAUCE
Web Apr 12, 2023 Cheese - Eggplant Rolls with Bell Pepper Sauce April 12, 2023 This is a vegetarian, Greek-style recipe for eggplant rolls filled with mozzarella and tomato and …
From laedevoltaoutravezblog.blogspot.com


VEGETABLE STUFFED PEPPERS - RECIPE - RACHAEL RAY SHOW
Web Apr 13, 2023 Rachael Ray. Add fennel, onions, eggplant and Cubanelle peppers, season with salt and pepper and cook to soften, 5 to 6 minutes. Add garlic, tomatoes and …
From rachaelrayshow.com


EGGPLANT ROLLS WITH BELL PEPPER SAUCE - EASY COOK FIND
Web 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.
From easycookfind.com


EGGPLANT ROLLS WITH BELL PEPPER SAUCE RECIPE
Web 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.
From recipeso.net


ROASTED RED PEPPER DIP OR SAUCE WITH ENDLESS POSSIBILITIES
Web Apr 11, 2023 Move your oven rack to the top position, and preheat your oven on broil. Cut the peppers in half lengthwise and remove the stems, seeds, and white ribs. Rub the 2 …
From godairyfree.org


ROASTED EGGPLANT AND BELL PEPPER PASTA - GIRL WITH THE IRON CAST
Web Oct 6, 2019 1 ½ pounds eggplant peeled, cut into ½ inch dice 2 red bell peppers seeded/stem removed, cut into ½ inch dice 5 tablespoons olive oil divided 1 medium …
From girlwiththeironcast.com


BLACK PEPPER CHICKEN (PANDA EXPRESS COPYCAT) - WHOLESOME YUM
Web Apr 17, 2023 Remove from the pan and cover to keep warm. Add the second tablespoon of oil to the pan. Add the bell pepper, onion, and celery. Saute for 3-4 minutes, until …
From wholesomeyum.com


EGGPLANT ROLLS WITH BELL PEPPER SAUCE RECIPE | COOKTHISMEAL.COM
Web Combine mozzarella cheese, tomatoes, and basil in a bowl. Season with salt and pepper and mix well. 6. Lay eggplant slices on a sheet of parchment paper. Spoon a little of the …
From cookthismeal.com


Related Search