Eggplant “Mozzarella” Rolls

Eggplant “Mozzarella” Rolls

I have to admit that one of my addictions is eggplant. I absolutely love eggplant in any shape and color and I simply love cooking with it. The flavor, the shape and it’s texture simply makes it one of the best vegetable to enjoy. Possibilities are endless and I you’ll see quite few eggplant dishes on my blog, so Eggplant “Mozzarella” Rolls is one of them.

My hubby never ate eggplant before he met me, he never liked it, he thought it was gross -hmm – even after being together for few years he still wouldn’t try it, he wouldn’t even look towards an eggplant dish.

Well, to make it short, while visiting Arad- Romania last year, there is my husband, having eggplant for the first time at a local vegan restaurant. The dish was called “Tofu Skewers” and somewhere between the tofu, mushrooms and other veggies, there was, The Almighty Eggplant. He ate it without even noticing it and was so impressed by the dish that we would go back there to eat few times a week and he would have the same dish over and over while in the city. He just couldn’t believe that he actually likes eggplant.

What a relief, I can finally start to make some eggplant dishes for the whole family to enjoy them.

To give it the cheesy flavor, for this recipe I used Almond Mozzarella block and I grated it myself, it came out really yummy.

I used one Big Large Eggplant for two adults and a 2 year old.

Eggplant Roll 12

Directions for Eggplant Rolls

  1. Wash the eggplant really good, cut the edges off and slice it between 1/4″ – 1/2″ thin. 
  2. Set up the slices on a baking tray covered with parchment paper.
  3. Bake the eggplant at 350ºF for about 15 minutes until they get a bit soft so you can roll them without breaking it, or getting too mushy.
  4. When done, take it out of the oven and set it aside to cool off a bit.

In the mean time, you can start prepping the filling for the rolls.

As I say in all my postings I do not fry, simmer, boil, or cook with heated oil. All my recipes are health oriented, I use oil only on cold dishes, or when the heat from cooked dishes cooled off for a bit.

Eggplant Roll 1

Ingredients for filling

  • Carrots – 1 large – julienne sliced
  • Bell Peppers – half of a medium red one, green, yellow, or whatever you have in your pantry – thin sliced
  • Shiitake mushrooms – about 4 large thin sliced
  • Sweet onion – one slice julienne
  • Spinach – about a cup or a handful of it
  • Salt – about 1 tsp
  • Pepper – about 1 Tsp fresh crushed
  • Herbs de Provence – 1 Tbsp
  • Garam masala – 1 tsp
  • Tomatoes – 1 large, or 2 medium
  • Tomato sauce – 1 cup
  • Garlic clove – 1 crushed

In a bowl cut the tomato in small chunks, add the tomato sauce, the crushed garlic clove and set it aside.

On a plate, prepare the grated “mozzarella” about a cup.

Eggplant Roll 2

To cook the veggies

  1. In a skillet add carrots and ¼ cupwater and cook for about 3 minutes on high heat until carrots get a bit soft. You can cover the skillet with a lid.
  2. Add bell peppers and onions to it and cook it for another 2 minutes.
  3. While cooking mix in the seasonings: salt, pepper, herbs de provence and garam masala.
  4. When peppers get a bit soft add mushrooms and spinach and set it aside.

Just make sure not to cook the veggies for too long, so they don’t get all mushy.

The last part is making the eggplant rolls.

Eggplant Roll 3

Directions for the Rolls

  1. Gently, add the veggie mixture to the eggplant slices. I make sure that each eggplant slice will include all the filling ingredients.
  2. Sprinkle some mozzarella on top of the veggies and roll the eggplant.
  3. Add each roll to the baking tray and arrange them close together with the end part facing down, so it stays rolled.
  4. Pour the tomatoes and sauce on it and sprinkle some “cheese” on top. You can add a couple of bay leaves to the tray for some extra flavor.
  5. Bake the rolls at 350ºF for about 20 minutes.
  6. When done take it out of the oven let it set for about 3 minutes and sprinkle some olive oil on top.

Eggplant Roll 4

It’s a pretty simple dish that doesn’t require a lot of work and the cooking time is around 30-45 minutes including baking.

Eggplant Roll 7

When you add it to the plate to serve it you can add some fresh herbs to it like parsley, basil, dill, or cilantro and enjoy it by itself, or as a side dish.

Yummy :-) .

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