Eggplant Rolls with Bell Pepper Sauce
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.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 4tablespoons olive oil, divided
- ½onion, minced
- 2red bell peppers, chopped
- ½cup vegetable broth
- salt and pepper to taste
- 2eggplant, sliced lengthwise into strips
- 1(6 ounce) package mozzarella cheese, cubed
- 2firm red tomatoes, finely cubed
- 1tablespoon chopped fresh basil, or to taste
Instructions
Step 1
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.Step 2
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.Step 3
Transfer cooked red bell pepper mixture to the bowl of a food processor; pulse until smooth. Season with salt and pepper and set aside.Step 4
Preheat the oven to 400 degrees F (200 degrees C).Step 5
Combine mozzarella cheese, tomatoes, and basil in a bowl. Season with salt and pepper and mix well.Step 6
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.Step 7
Bake in the preheated oven until cheese is melted, about 10 minutes. Remove from oven. Serve with warm bell pepper sauce.