Eggplant Roll-ups
Eggplants, also known as aubergines, are a versatile vegetable that adds a unique flavor and texture to a wide variety of dishes. With their glossy purple skin and smooth interior, eggplants are not only visually appealing but also pack a nutritional punch. Low in calories and high in fiber, eggplants are a great addition to a balanced diet. Whether grilled, roasted, or sautéed, their firm flesh absorbs flavors beautifully, making them a favorite in Mediterranean and Asian cuisines. From classic dishes like Eggplant Parmesan to exotic creations like Baba Ganoush, eggplants offer endless possibilities in the kitchen, adding a delightful touch to any meal.
Eggplants are members of the nightshade family, which includes tomatoes, potatoes, and peppers. Some eggplants develop a bitter flavor that can be eliminated by salting the eggplant before cooking. Slice the vegetable , sprinkle with salt, let stand for 30 minutes, then drain and blot dry. The salt draws out some of the moisture as it reduces bitterness.
My husband received a delightful surprise today when his friend Ellen from work gifted him a bundle of white and purple eggplants. As he handed the vibrant assortment to me, I couldn't help but be captivated by their exquisite beauty. The eggplants were firm and glossy, emanating a delightful aroma that hinted at their sheer freshness. Excitement filled the kitchen as I realized that these eggplants were just perfect for creating my all-time favorite dish - eggplant roll-ups. Eggplant roll-ups are a delightful and mouthwatering dish that brings together the flavors of the Mediterranean. With their varied colors and flavors, these remarkable vegetables will undoubtedly elevate this classic recipe into something truly extraordinary. Thank you, Ellen, for sharing these delicious, well-nourished eggplants with our family! Their presence in our kitchen has sparked a newfound culinary inspiration that I cannot wait to explore.
Eggplant Roll-ups
By Zosia Culinary Adventures | Date: Sept. 11, 2023
Preparation Time:20 minutes
Cook Time: 1 hour
Yield: 6 portions
Ingredients:
3 long eggplants
1.5 cups Homemade Oven Roasted Tomato & Red pepper sauce or store purchased
3/4 cup Mountainoak quark cheese or other smooth cream cheese
1/2 cup Mountainoak Aged Gouda cheese from New Hamburg, Ontario or other well matured cheese, shredded
1 large egg
1 cup mozzarella cheese, shredded
3 garlic cloves, minced
sea salt and pepper
fresh watercress as side greens
Instructions:
Preheat oven to 350°F or 177°C.
Cut each eggplant lengthwise into slices that are approximately 1.2 cm thick or 1/2 inch. Once sliced, season each side of the eggplant with salt and pepper. Place the seasoned eggplant slices on parchment-lined baking sheets. To keep the eggplant tender but not overcooked, cover the tray with another sheet of parchment paper and foil.
Put the eggplant in the oven for 10 minutes. After the allotted time, remove the eggplant from the oven. Dry each slice of eggplant with a paper towel,
In a separate bowl, mix together quark cheese, egg, garlic, and aged gouda cheese
Evenly divide the cheese mixture between all the eggplant slices.
Pour 1/2 cup of roasted tomato sauce on the bottom of the ceramic casserole dish.
Roll each slice and arrange in the casserole dish.Pour the rest of the sauce on the top and sprinkle 1/2 of the mozzarella chese.
Cover the dish with a parchment paper and foil. Bake 45-50 minutes. Once the time is up, uncover the dish, sprinkle the remaining mozzarella cheese, and bake for an additional 5 minutes or until the cheese has melted. For a crispy top, leave it in the oven for an extra 2-5 minutes.
Once done, you can serve this tantalizing dish with a side of delicious and nutritious watercress.
ENJOY IT !
Nutrition Facts per One Serving: 🍎
Calories 184 | Fat 6.6g \ Saturated Fat 3.5g\ Cholesterol 48mg\ Sodium 551mg\ Total Carbohydrate 22.4g\ Dietary Fiber 8g\
Total Sugars 12.3g\ Protein 12.5g \ Vitamin D 3 mcg\ Calcium 208mg\ Iron 2mg\ Potassium 871mg
