Description
This is a vegetarian, low-carb, Greek-style recipe for rolled eggplant filled with the fresh flavor of mozzarella cheese and served with a fun, vibrant bell pepper sauce. Ideal as a starter for a vegetarian dinner party.
Ingredients
- 4 tablespoons olive oil, divided
- ½ onion, minced
- 2 red bell peppers, chopped
- ½ cup vegetable broth
- salt and pepper to taste
- 2 eggplant, sliced lengthwise into strips
- 1 (6 ounce) package mozzarella cheese, cubed
- 2 firm red tomatoes, finely cubed
- 1 tablespoon chopped fresh basil, or to taste
Instructions
- 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. Cook and stir for 5 minutes. Pour in vegetable broth. Cook and stir for 10 minutes.
- Meanwhile
- heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Quickly brown eggplant slices – they should be tender enough to roll easily
- but not so tender they break apart.
- Transfer cooked red bell pepper mixture to the bowl of a food processor; pulse until smooth. Season with salt and pepper and set aside.
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine mozzarella cheese
- tomatoes
- and basil in a bowl. Season with salt and pepper and mix well.
- Lay eggplant slices on a sheet of parchment paper. Spoon a little of the cheese mixture onto 1 end of an eggplant slice and roll up. Place eggplant roll in a casserole dish. Repeat with remaining eggplant and cheese mixture.
- Bake in the preheated oven until cheese is melted
- about 10 minutes. Remove from oven. Serve with warm bell pepper sauce.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4