Vegetable Stuffed Eggplant Rolls

This recipe was automatically translated from Romanian. View original here
Vegetable Stuffed Eggplant Rolls

I once made this recipe in cooking classes after a recipe manual for restaurants. To be honest, it seemed a bit trivial and I did it just because the teacher gave me the file. But, to the amazement of me and my classmates - a delicacy came out, they asked me the recipe and wrote it down.

I started making them very often at home, as a hot appetizer or a hot vegetable dish - each time with great success received by guests and family.

Ingredients

Eggplant
1 kg
Bell pepper
1 piece
Carrots
2 pieces
White mushrooms
500 g
Tomato paste
3 tbsp
Yellow cheese
100 g
for vegans choose tofu
White dry wine
50 ml
Sunflower oil
50 ml
Salt and pepper
1 tsp
to taste

Step by step

Step 1

Peel a squash, grate it and cut it into 3-4 mm thick slices.

Vegetable Stuffed Eggplant Rolls - Step 1
Step 2

And now there are 3 methods by which you can process them thematically:

- Sprinkle with a little oil and put in an oven tray lined with baking paper or Teflon - after 10-15 minutes turn them on the other side if they are browned and leave a little in the oven

That's exactly what I did here in the recipe.

- You can grill them, sprinkled (or not) with oil

- Or fry in oil - a method I haven't used in a long time, to avoid excess oil in food.

Vegetable Stuffed Eggplant Rolls - Step 2
Step 3

Let them cool.

Until the eggplant is cooked and cooled, prepare the vegetable filling.

Vegetable Stuffed Eggplant Rolls - Step 3
Step 4

The vegetables are washed and cleaned well.

Vegetable Stuffed Eggplant Rolls - Step 4
Step 5

Mushrooms and carrots are cut into small cubes - or you can give them through a food processor.

Cut the pepper into juliennes.

Vegetable Stuffed Eggplant Rolls - Step 5
Step 6

Heat a little oil in a pan, add the carrots and cook for 3-4 minutes, stirring periodically.

Vegetable Stuffed Eggplant Rolls - Step 6
Step 7

Then add the peppers, stir and leave for another 3-4 minutes on the fire.

Vegetable Stuffed Eggplant Rolls - Step 7
Step 8

Add the mushrooms, stir and let them drain well and evaporate all the water from the pan.

Vegetable Stuffed Eggplant Rolls - Step 8
Step 9

Pour the wine, leave it on the fire for another 3-4 minutes.

Vegetable Stuffed Eggplant Rolls - Step 9
Step 10

Season with salt and pepper, turn off the heat.

Vegetable Stuffed Eggplant Rolls - Step 10
Step 11

Put about 1 tablespoon of the filling on a slice of eggplant.

Vegetable Stuffed Eggplant Rolls - Step 11
Step 12

And run well.

Vegetable Stuffed Eggplant Rolls - Step 12
Step 13

Arrange the rolls thus formed in an oven tray.

Vegetable Stuffed Eggplant Rolls - Step 13
Step 14

Dissolve the tomato paste with a little water, to be of a more liquid consistency and pour over the rolls.

Instead of tomato paste you can use ketchup or homemade tomato sauce.

Vegetable Stuffed Eggplant Rolls - Step 14
Step 15

Sprinkle the grated cheese over the eggplant and place the tray in a preheated oven at 200 degrees for 20-30 minutes.

Vegetable Stuffed Eggplant Rolls - Step 15
Step 16

Leave until lightly browned.

Remove them from the oven and let them cool for 10-15 minutes and penetrate a little.

Vegetable Stuffed Eggplant Rolls - Step 16
Step 17

Serve as such or as a vegetable garnish in addition to a fish or meat.

Good appetite!

Vegetable Stuffed Eggplant Rolls - Step 17
Quantity: 500 g (4-5 servings)
Prep time: 30 min
Difficulty: intermediate
Ready in: 30 min
Publish date:

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