Stuffed Eggplant Rolls

Ingredients

• 2 large eggplants 2 large eggplants
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 1 zucchini, finely chopped 1 zucchini, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 24g, 12g
• Protein: 4g
• Fiber: 8g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Slice the eggplants lengthwise into thin strips, about 1/4 inch thick.
3. 3.
   Sprinkle salt on the eggplant slices and let them sit for 15 minutes to remove excess moisture. Rinse and pat dry.
4. 4.
   In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
5. 5.
   Add the bell pepper and zucchini to the skillet and cook until they are tender.
6. 6.
   Stir in the diced tomatoes, paprika, dried thyme, and chopped parsley. Season with salt and pepper to taste.
7. 7.
   Cook the filling mixture for another 5 minutes, allowing the flavors to meld together.
8. 8.
   Take each eggplant slice and spoon a generous amount of the filling onto one end. Roll up the slice tightly and place it seam-side down in a baking dish.
9. 9.
   Repeat the process with the remaining eggplant slices and filling.
10. 10.
    Bake the Stuffed Eggplant Rolls in the preheated oven for 25-30 minutes, or until the eggplant is tender and lightly browned.
11. 11.
    Serve hot as an appetizer or main course, garnished with fresh parsley.

Treat your ingredients with care...

• Eggplant — Salting the eggplant slices before cooking helps remove excess moisture and improves the texture of the final dish.
• Bell pepper — Choose a bell pepper with vibrant color and firm texture for the best flavor and crunch.
• Zucchini — Make sure to finely chop the zucchini to ensure even cooking and distribution of flavors.
• Tomatoes — Opt for ripe tomatoes to enhance the natural sweetness of the dish.
• Olive oil — Use extra virgin olive oil for its rich flavor and health benefits.

Tips & Tricks

• To add a smoky flavor, grill the eggplant slices instead of baking them.
• Experiment with different herbs and spices to customize the filling according to your taste preferences.
• Serve the Stuffed Eggplant Rolls with a dollop of Greek yogurt or a drizzle of tahini sauce for added creaminess.
• Leftover Stuffed Eggplant Rolls can be refrigerated and enjoyed the next day, either cold or reheated.
• For a heartier meal, serve the rolls with a side of rice or quinoa.

Serving advice

Serve the Stuffed Eggplant Rolls as an appetizer for a dinner party or as a main course accompanied by a fresh salad and crusty bread. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the Stuffed Eggplant Rolls on a platter, placing them seam-side down to showcase their beautiful shape. Drizzle a little olive oil over the rolls and sprinkle some chopped parsley on top for an elegant touch.