Roasted Eggplant Firecracker Rolls Recipes

EGGPLANT ROLL-UPS

Steps:

• Preheat oven to 400°. Cut eggplants lengthwise into eighteen 1/4-in.-thick slices; reserve leftover pieces. Line 2 baking sheets with foil. Coat both sides of eggplant slices with cooking spray; place in a single layer on prepared pans. Sprinkle eggplant with 1/2 teaspoon salt. Bake until just pliable (do not soften completely), 10-12 minutes; cool slightly. , Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil 2-3 minutes or until wilted. Drain spinach and squeeze dry. Chop spinach and set aside., Finely chop leftover eggplant to measure 1 cup (discard remaining or save for another use). In a large saucepan, heat oil over medium heat. Add chopped eggplant; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, puree, basil, sugar, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until flavors are blended., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. In a small bowl, combine filling ingredients and spinach. Place a rounded tablespoon of filling on the wide end of each eggplant slice; carefully roll up. Place roll-ups over sauce, seam side down. Top with 1-1/2 cups sauce. In a small bowl, mix Parmesan cheese and bread crumbs; sprinkle over top. Bake until heated through and bubbly, 20-25 minutes. Serve with remaining sauce and, if desired, sprinkle with parsley.

CHEESY EGGPLANT ROLL-UPS RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (175ºC).
• Slice the ends the eggplants and slice them into ¼ -inch (½ cm) slices and lay them out on a baking sheet covered in parchment paper.
• Season with a pinch of salt on both sides of the eggplant slices and let them sweat for 20 minutes, then dry them with a paper towel. Once dried; add a pinch of pepper.
• Bake for 20 minutes, or until soft.
• Meanwhile, in a medium-size bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, basil, and egg.
• Remove eggplant slices from the oven and turn oven to 400ºF (200ºC).
• Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up, repeating for all slices.
• In a 11x17-inch (28 x 43cm) baking sheet, pour ½ of the marinara sauce, then add all the roll-ups seam down. Pour remaining ½ of marinara sauce, and top with basil and parmesan.
• Bake for 25 minutes, or until cheese is melted and golden brown.
• Enjoy!

LASAGNE ROLLS WITH ROASTED TOMATO AND EGGPLANT

Steps:

• Make sauce:
• Put oven racks in upper and lower thirds of oven and preheat oven to 425°F. Oil a 13- by 9-inch or other 3-quart glass or ceramic baking dish and a large shallow baking pan.
• Toss together tomatoes, garlic, 3 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in baking dish, then arrange tomatoes, cut sides up, in 1 layer. Toss eggplant with remaining 3 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in baking pan.
• Roast tomatoes and eggplant, switching position of dish and pan halfway through baking, until tomato skins are wrinkled and beginning to brown and eggplant is golden brown and tender, 50 minutes to 1 hour. Cool vegetables slightly in dish and pan on racks. (Leave oven on.)
• When tomatoes and garlic are cool enough to handle, transfer to a cutting board (do not clean baking dish). Cut each tomato half lengthwise into 3 pieces and coarsely chop garlic. Transfer to a large bowl, then stir in eggplant and water.
• Make filling and pasta while vegetables for sauce are roasting:
• Stir together all filling ingredients until combined well.
• Cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until tender. Drain in a colander and rinse under cold running water. Lay noodles flat on a clean kitchen towel and pat dry with paper towels, then cut in half crosswise (you will have 12 noodles).
• Assemble and bake lasagne:
• Move upper oven rack to middle position.
• Spread out half of vegetable mixture in uncleaned baking dish. Lay 4 noodles on a work surface, then spread 3 tablespoons filling evenly over each noodle. Roll up noodles tightly and put rolls, seam sides down and without touching, in vegetable mixture in dish. Make 8 more rolls with remaining noodles and filling in same manner, transferring to dish.
• Lightly brush rolls with water, then spoon remaining vegetables over rolls. Cover dish tightly with foil and bake until heated through, about 20 minutes.

STUFFED ROASTED EGGPLANT ROLLS (GREECE)

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the eggplant slices in 1 layer onto a baking sheet. Drizzle with olive oil and roast until they are soft and pliable, about 15 to 20 minutes, turning them half way through the cooking time. Reserve the 4 largest rounds and finely chop the remaining eggplant.
• Heat a large skillet over medium-high heat. When hot, add the onions and season with salt. Cook until soft, about 5 minutes. Put the cooked onion and chopped eggplant in a large bowl. Add the feta, bread crumbs, kasseri, lemon zest, oregano, crushed red pepper, and garlic. Add 2 to 3 tablespoons olive oil and combine well. Taste and adjust the seasoning, if needed.
• Divide the filling among the 4 reserved eggplant rounds. Roll the eggplant around the filling and arrange on a serving platter with the seam side down.
• Combine the yogurt and mint together in a small bowl. Garnish each eggplant roll with a dollop of yogurt and serve at room temperature. OPAH!!!

ROASTED EGGPLANT SUBS

Steps:

• Preheat oven to 350 degrees F. Do not exceed 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep.
• Drizzle eggplant with olive oil and sprinkle with salt and pepper.
• Place eggplant and red onion in bag. Close bag with tie (found inside package). Cut six 1/2 -inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan.
• Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
• Roast about 20 minutes or until vegetables are tender.
• Line a baking sheet with Reynolds® Parchment Paper. Place rolls on the prepared baking sheet with cut sides up. In a small bowl, mix feta and cream cheese together. Spread cheese mixture on cut sides of roll tops. Bake in the oven for the last 5 minutes of roasting.
• Remove rolls and eggplant from oven. To serve, carefully cut open top of oven bag. Remember: Always support bag with pan. Place eggplant and onion on roll bottoms. Top with red peppers and romaine. Close sandwiches with the cheese-topped halves.

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.

ROASTED EGGPLANT SANDWICHES

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Brush olive oil over both sides of each eggplant slice. Arrange eggplant slices onto a baking sheet.
• Cook eggplant slices under the broiler until tender and lightly browned, about 5 minutes per side.
• Toast split rolls under the broiler, cut sides up, until lightly browned, 2 to 3 minutes.
• Stir yogurt, cheese, and garlic together in a small bowl until smooth; spread onto the rolls. Divide eggplant slices between the rolls; add tomato slices and basil to complete sandwiches.

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.

ROASTED EGGPLANT FIRECRACKER ROLLS

Steps:

• Cut the eggplant in half lenghtwise. Brush the exposed flesh with 2 tbs of the olive oil. Lay eggplant cut side down on a cookie sheet and roast in a 350 degree oven for about 35 minutes, until the flesh side of the eggplant is nicely browned and the eggplant has softened and fully cooked. Remove from the oven and cool. When cool, use a large spoon to scoop the pulp away from the skin. Discard the skin. Heat the remaining 3 tbs olive oil in a large skillet and saute the onion and red pepper until translucent. Add the garlic and continue to cook for another minute. Do not allow the garlic to brown. Add the eggplant pulp to the mixture and cook for another 6-7 minutes until all the flavors have mingled and the eggplant has begun to brown in the saute pan. Add the cayenne, salt, pepper, cilantro leaves and bread crumbs, and mix well. Set aside to cool. Using 3 phyllo pastry sheets at a time, brush each sheet very lightly with melted butter and layer the sheets together. Cut the stack in half. Place 3 tbs of the eggplant mixture in a long thin strip in the center of each stack, so the phyllo can be rolled around it to form a cigar or firecracker shape. Roll the phyllo tightly, crimping the ends shut to seal in the filling. Repeat until all of the eggplant has been used. This will yield approximately 10-12 eggplant firecrackers. At this point, they can be held for up to 2 days, covered and refrigerated. To cook the firecrackers, saute in olive oil or lay them on a non-stick baking pan, and bake in a 375 degree oven until lightly browned, about 10-12 minutes. Serve hot.