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Rolled Eggplant

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Ingredients

  • 1 large eggplant, peeled and sliced into thin, flat long strips
  • 1/8 cup balsamic vinegar
  • 2 tablespooons water
  • nonstick cooking spray
  • 1 red or green pepper, or 1/2 red pepper & 1/2 green pepper, diced
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1/4 cup water
  • 1 cup tomato sauce, no salt
  • 1 cup chopped canned tomatoes, no salt
  • 1 teaspoon Italian herb seasoning
  • 1 teaspoon date sugar

Details

Preparation

Step 1

Marinade eggplant slices in a mixture of balsamic vinegar and 2 tablespoons water for one hour. Then
drain eggplant and pile in a baking pan that has been lightly sprayed with cooking spray. Bake at 350°F
degrees for 20 minutes, until flexible. Meanwhile, sauté pepper, onion, and garlic in 1/4 cup water over
medium heat until water is cooked down; then add tomato sauce, chopped tomatoes, seasoning, and date
sugar and simmer for 10 minutes to make the filling. Take the strips of partially cooked eggplant, spread
a layer of the tomato sauce mixture in the middle and roll up. Place in baking dish and cover with the
remaining tomato sauce mixture and bake at 350°F for 30 minutes.

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