Eggplant Rolls Recipe

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Eggplant Rolls
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Ingredients
12
Count
Nutrition
280
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Trim eggplants, then cut lengthwise into slices ⅓ inch thick. (You should have 10 to 12 slices) Use only the 8 largest slices.
  2. Arrange them on a rack.
  3. Sprinkle 11/2 tsp salt over the slices. Let stand for 2 hours. (The slices will exude moisture) Pat dry with paper towels.
  4. Note: Don't skip this step. You want the eggplant to give off as much moisture as possible before you work with it. Otherwise, you're going to have some really soggy rolls.
  5. Bring a large pot of salted water to a boil. Working in batches, add eggplant slices and cook until supple enough to roll easily, 5 to 6 minutes. Don't overcook. Using tongs, transfer to a kitchen towel to drain.
  6. Meanwhile, roast your red peppers. I generally just hold them with tongs over an open flame until the outsides are blackened completely. Then I put the blackened peppers inside a paper bag, close the bag, and let them cool. The blackened skins will slide off easily and the seeds will come out with no trouble.
  7. You can also broil the peppers, let them cool, and then peel and seed them. I never do this because it just means I will have another pan to wash.
  8. Chop the cooled, skinned, seeded peppers.
  9. In a small bowl, combine the chopped peppers, Panko, 1/4 cup pecorino-romano, pine nuts, and 1 Tbsp olive oil. Stir to mix well.
  10. In a small pan over medium-low heat, warm 1 Tbsp olive oil. Add garlic and sauté 1 minute. Add to the bell pepper mixture. Season generously with salt and pepper.
  11. Preheat oven to 375°F. Oil a baking dish large enough to accommodate eggplant rolls in a single layer.
  12. Arrange eggplant slices on a work surface. Divide stuffing evenly among slices, spreading in a thin layer. Tear basil leaves into small pieces and scatter evenly over stuffing. Roll up each slice into a cylinder, then arrange, seam sides down, in prepared dish.
  13. Drizzle rolls evenly with the remaining olive oil and sprinkle lightly with vinegar.
  14. Bake until eggplant is completely tender when pierced, about 1 hour. Remove from the oven and sprinkle evenly with the remaining 1/2 cup pecorino-romano and with parsley.
  15. Serve hot or warm. Makes 8 rolls; serves 4.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 279.76 Kcal (1171 kJ)
Calories from fat 204.47 Kcal
% Daily Value*
Total Fat 22.72g 35%
Cholesterol 17.98mg 6%
Sodium 3668.71mg 153%
Potassium 355.34mg 8%
Total Carbs 12.87g 4%
Sugars 6.86g 27%
Dietary Fiber 4.47g 18%
Protein 8.05g 16%
Vitamin C 63.6mg 106%
Vitamin A 1.5mg 49%
Iron 25.6mg 142%
Calcium 202.9mg 20%
Amount Per 100 g
Calories 112.01 Kcal (469 kJ)
Calories from fat 81.87 Kcal
% Daily Value*
Total Fat 9.1g 35%
Cholesterol 7.2mg 6%
Sodium 1468.9mg 153%
Potassium 142.27mg 8%
Total Carbs 5.15g 4%
Sugars 2.75g 27%
Dietary Fiber 1.79g 18%
Protein 3.22g 16%
Vitamin C 25.5mg 106%
Vitamin A 0.6mg 49%
Iron 10.2mg 142%
Calcium 81.2mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.7
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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