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.
Provided by nt_bella
Categories Appetizers and Snacks Cheese
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 25.2 g, Cholesterol 26.9 mg, Fat 21.1 g, Fiber 11.7 g, Protein 14.5 g, SaturatedFat 6.2 g, Sodium 368.6 mg, Sugar 12.2 g
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love