Eggplant Rolls Recipe: A Flavorful Italian Vegetarian Delight
Introduction
Eggplant rolls are a versatile and mouthwatering dish that blends the rich flavors of fresh vegetables, aromatic herbs, and creamy paneer (Indian cottage cheese) in a tender eggplant roll-up. This recipe combines the best of Mediterranean and Italian cuisine with a nutritious twist, perfect for a vegetarian main course. A generous sprinkle of mozzarella cheese and a splash of tomato basil pasta sauce elevate the dish to a whole new level of flavor. Whether you’re looking for a weeknight dinner or a special occasion treat, these eggplant rolls will surely impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan/Eggplant) | 1 large, cut into thin slices lengthwise |
| Paneer (Homemade Cottage Cheese) | 1 cup, grated |
| Green Bell Pepper (Capsicum) | 1, chopped |
| Carrot (Gajjar) | 1, chopped |
| Onion | 1 medium, chopped |
| Green Chillies | 2, finely chopped |
| Garlic | 3 cloves, minced |
| Basil Leaves | A few, chopped |
| Parsley Leaves | A few, chopped |
| Extra Virgin Olive Oil | As needed for cooking |
| Black Pepper Powder | To taste |
| Salt | To taste |
| Dried Oregano | 1/4 teaspoon |
| Mozzarella Cheese | 1/2 cup, grated |
| Tomato Basil Pasta Sauce | As required (or use Del Monte sauce) |
Preparation Time
10 minutes
Cooking Time
100 minutes
Total Time
110 minutes
Servings
2 servings
Cuisine
Italian
Course
Main Course
Diet
Vegetarian
Instructions
-
Prepare the Eggplant Slices
Begin by arranging the eggplant slices in a colander. Sprinkle them generously with salt and set them aside for about 30 minutes. This process helps to draw out excess moisture from the eggplant, making it more suitable for rolling and cooking. -
Sauté the Vegetables
While the eggplant is resting, heat a tablespoon of extra virgin olive oil in a pan over medium heat. Add the chopped onion and minced garlic to the pan, sautéing them until the onions become translucent and aromatic. -
Cook the Vegetables
Add the chopped carrot, green bell pepper, and finely chopped green chillies to the pan. Stir-fry the mixture for 2-3 minutes until the vegetables soften slightly. Next, add the grated paneer, along with black pepper, salt, dried oregano, basil leaves, and parsley leaves. Cook the mixture for another 3 minutes to allow the flavors to meld together. -
Rinse and Dry the Eggplant
After 30 minutes, rinse the salted eggplant slices under cold water to remove the excess salt. Gently squeeze the water out of each slice using your hands or a clean kitchen towel. This step is crucial to prevent the eggplant from becoming too soggy. -
Cook the Eggplant
Heat a little more olive oil in a skillet over medium heat. Add the eggplant slices in batches and cook them until they are lightly browned on both sides, about 2-3 minutes per side. Remove the slices from the skillet and set them aside to cool down. -
Assemble the Rolls
Once the eggplant slices are cool enough to handle, lay them flat on a clean cutting board. Place a teaspoon of the paneer and vegetable mixture in the center of each slice. Carefully fold the ends of the eggplant over the filling, rolling them tightly to form a neat roll. Repeat the process with the remaining eggplant slices. -
Bake the Rolls
Preheat your oven to 425°F (220°C). Lightly grease a baking dish with olive oil. Place the prepared eggplant rolls in the dish, side by side. Spoon 2 tablespoons of tomato basil pasta sauce (or more, depending on your preference) over each roll. Then, generously sprinkle grated mozzarella cheese on top of the sauce. -
Final Baking
Place the baking dish in the preheated oven and bake the rolls for 10-15 minutes, or until the cheese is melted and bubbly, and the edges of the eggplant are slightly crisp. -
Serve
Once baked, remove the eggplant rolls from the oven and let them rest for a few minutes. Garnish with additional chopped parsley leaves for a fresh touch. Serve these delicious rolls alongside a hearty spinach corn pasta and garlic bread for a complete Italian-inspired meal.
Tips and Variations
- Herb Variations: You can experiment with different herbs like thyme or rosemary to infuse the eggplant rolls with additional flavor.
- Vegan Option: For a vegan version, substitute the paneer with tofu or a vegan cheese alternative, and skip the mozzarella cheese or use a plant-based version.
- Spicy Kick: If you prefer a spicier dish, add more green chillies or a pinch of cayenne pepper to the filling mixture.
- Grilled Eggplant: For a smoky flavor, you can grill the eggplant slices instead of pan-frying them. This will give the rolls a charred, delicious finish.
- Adding More Vegetables: Feel free to add extra vegetables like zucchini or mushrooms to the filling for added texture and flavor.
Why You’ll Love This Recipe
Eggplant rolls are not only flavorful but also healthy and satisfying. The combination of the rich, savory paneer filling, the tender roasted eggplant, and the gooey mozzarella cheese creates a balanced dish with different textures in every bite. Plus, it’s versatile enough to serve as a main course or as a side to pasta dishes, making it a perfect addition to your dinner rotation.
With the right amount of herbs, spices, and fresh ingredients, these eggplant rolls can be enjoyed by vegetarians and non-vegetarians alike. This recipe is sure to become a family favorite, especially for those looking for a lighter, vegetarian-friendly dish that doesn’t compromise on flavor.
Enjoy the taste of Italy with this irresistible eggplant roll recipe, and don’t forget to pair it with your favorite pasta and bread for a wholesome, comforting meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 14 g |
| Carbohydrates | 28 g |
| Fiber | 7 g |
| Sugars | 7 g |
| Fat | 20 g |
| Saturated Fat | 5 g |
| Cholesterol | 30 mg |
| Sodium | 600 mg |
| Calcium | 280 mg |
| Iron | 2 mg |
Enjoy these delicious Eggplant Rolls as a satisfying, flavorful dish perfect for any vegetarian meal!
