Your Recent Contributions
- Have a new recipe to share? Add it to Foodista! And did you know that you can edit most of the content on Foodista? If you're feeling generous, edit a few (or several!) stub articles and share your cooking knowledge with the world!
Your Favorites
- You haven't saved anything for later! Just click the heart icon
on any recipe, food, technique, tool, profile or question to add it to your favor.
Know about these?
Help Us Edit:
- Dead Man's Fingers
- How To Know When An Avocado Is Ripe
- Fiori
- Julieta Apples
- Bundt Cake Keeper
- Ras El Hanout
- Coney Grouper
- Florentine Citron
- Agnolotti
- Beurr Bosc Pear
Recent Questions
- Can You Refreeze Haddock?
- Can You Freeze Parsley
- How Many Heads Of Garlic Does It Take To Make 21/2 Cups
- Substituting Shortening In Chocolate Glaze Recipe?
- Worcestershire Sauce
- Monkfish
- 'what Ice Lolly Is Best For You?'
- Why Is Red, Yellow and Orange Bell Peppers Are More Expensive Than Green Bell Pepper?
- How Many Grams For 2pkt Yeast
- Can Canned Coconut Milk Be Frozen?
Toolbox
Edit this recipe
View edit history
View all photos
Upload a photo
Embed a widget
Print this recipe
Email this recipe
Post this on Facebook
Tweet this recipe
Stumble this recipeRelated Recipes
- Moqueca De Camarao
- Tapenade
- Jambalaya With Chicken, Ham and Shrimp
- Barbecued Oysters
- Christmas Cioppino
- Fried Chickpeas
- Galumpkis
- Mom's Tomato Sauce
- Fiery Vegetarian Lasagna
- Carne De Porco A La Antejana
- Cajun Dirty Rice
- Pelmeni
- Grilled Red-Pepper Salad
- Gnocchi Di Patate Con Salsa Di Noci
- Persian Ashe Reshtah
- San Francisco Cioppino
- Escargot
- Zucchini and Goat Cheese Gratin
- Pepper Salad
Recipe: Aubergine Rolls edit
Created by: Anonymous
Edited by: Helen Pitlick
Tags: Vegetarian
Other Names: Eggplant Rolls
edit Ingredients
1 ½ |
|
1 |
cup loosely-packed fresh basil leaves |
1 |
cup loosely-packed fresh parsley |
½ |
cup loosely-packed fresh spinach leaves |
1 |
tablespoon toasted-pine nuts |
1 |
tablespoon grated Parmesan cheese |
2 |
cloves garlic, minced |
Freshly ground black pepper |
|
1 |
aubergine, thick cut lengthwise into slices |
2 |
cups marinara or tomato sauce |
½ |
cup shredded low-fat mozzarella |
edit Preparation
Step 1 |
FILLING: in food processor, puree all filling ingredients. Transfer to bowl and refrigerate until ready to use. |
Step 2 |
If desired, salt aubergine slices and let sit 30 minutes. Rinse, drain and blot dry. |
Step 3 |
Lightly spray nonstick baking sheet with cooking spray; arrange aubergine slices in a single layer on sheet. Broil aubergine 2 to 3 inches from heat until softened, 3 to 5 minutes. |
Step 4 |
Preheat oven to 375 F. Spread about 1/2 cup marinara sauce on 9 x- 12-inch baking dish. Place 1 to 2 tablespoons ricotta filling in center of each aubergine slice; roll. Arrange rolls in baking dish, seam-side down. Top rolls with remaining sauce; sprinkle with mozzarella. Bake until aubergine is tender and heated through, 25 to 30 minutes. |
edit Tools
edit About Aubergine Rolls
Extra ricotta filling from this easy recipe makes a great sandwich spread and pasta sauce. NOTE: Depending on size of aubergine used, there may be extra filling. Use it as a sandwich spread, toss it with hot pasta, or thin it with a little water left from boiling pasta for dipping. VARIATION: Add 1 oz. reconstituted sun-dried tomatoes to filling.
Leave a Comment