Gratinated stuffed eggplant rolls

Eggplant Rolls Stuffed with Vegetables and Parmesan: A Savory Vegetarian Delight

Preparation Time: 30 minutes
Baking Time: 40-45 minutes
Total: 70-75 minutes
Servings: 4-6

Eggplant rolls stuffed with vegetables and Parmesan represent a traditional recipe from ovo-lacto-vegetarian cuisine, combining the velvety texture of eggplants with a flavorful and nutrient-rich filling. This dish is not only a satisfying choice for everyday meals but also an elegant option for special occasions. Before we start cooking, let's familiarize ourselves with the ingredients and techniques that will help us achieve a perfect result.

Ingredients

- 2 large eggplants
- 1 large white onion
- 100 ml water (or sweet/demi-sweet wine)
- 1 cup tomato sauce (we recommend Cirio's Passata Rustica)
- 9 tablespoons olive oil
- 1 cup grated Parmesan cheese
- 1 tablespoon brown sugar
- 2 tablespoons Greek yogurt (heaping)
- 2 eggs
- 1 bunch of green onions
- 1 carrot
- 1 bell pepper
- 1/2 bunch of dill
- 1 small zucchini
- 2 cubes of creamy telemea cheese (approx. 30-40 g)
- Salt to taste
- Pepper to taste
- A handful of fresh basil leaves

A Brief History

Stuffed eggplant rolls are an example of culinary creativity, often inspired by Mediterranean dishes that emphasize fresh and aromatic ingredients. Eggplants, known for their soft texture and subtle flavor, are used in various dishes around the world. This recipe blends tradition with modernity, offering a meal that is not only nourishing but also colorful.

Step by Step: Preparing the Eggplant Rolls

1. Preparing the Eggplants
Start by thoroughly washing the eggplants. Use a sharp knife to peel them, then slice them lengthwise into thin slices, about 0.5 cm thick. This thickness will allow the eggplants to cook evenly and become tender.

2. Baking the Eggplants
Preheat the oven to 200°C. Place a baking sheet on a large tray and arrange the eggplant slices. Sprinkle salt on each slice to draw out excess water from the eggplants, then brush them with 3 tablespoons of olive oil. Bake the eggplants for 15 minutes or until they become soft but not fully cooked. Remove the tray from the oven and let the eggplants cool.

3. Preparing the Tomato Sauce
In a deep skillet, heat 3 tablespoons of olive oil. Add the chopped onion and sauté gently, sprinkling with salt, until it becomes translucent. Add the tomato paste and 100 ml of water (or sweet wine for a distinct touch) and let it simmer for a few minutes. Finally, adjust the flavor with sugar, salt, and pepper, then stir in the finely chopped basil. Set the sauce aside to cool.

4. Preparing the Filling
In the same skillet, add the diced bell pepper, grated carrot, finely chopped zucchini, and chopped green onions. Sauté the vegetables in 3 tablespoons of olive oil until they become soft. Once cooked, remove the pan from the heat and let it cool slightly. Add the beaten eggs along with the Greek yogurt and mix well. Incorporate the telemea cheese and grated Parmesan, stirring until you achieve a homogeneous mixture.

5. Assembling the Rolls
On each slice of eggplant, place a teaspoon of the filling mixture and carefully roll it up. Arrange the rolls in a baking dish or a heat-resistant tray. Once all the rolls are placed, pour the tomato sauce over them and sprinkle the remaining Parmesan on top.

6. Final Baking
Place the tray in the preheated oven and bake for 40-45 minutes or until the Parmesan is melted and has formed a golden crust. This is the stage where the aroma will fill the entire kitchen!

Serving Suggestions

These delicious rolls can be served warm, alongside a fresh green salad or with a side of aromatic basmati rice. A bottle of semi-dry white wine or a basil lemonade cocktail will perfectly complement this meal.

Helpful Tips

- Ingredient Variations: You can vary the vegetables in the filling according to your preferences or the season. For example, spinach or mushrooms are excellent options.
- Tomato Sauce: If you prefer a spicier sauce, you can add a pinch of chili flakes to the tomato sauce.
- Make Ahead: The rolls can be prepared a day in advance and stored in the refrigerator. Reheat them in the oven for a quick meal.

Nutritional Benefits

This eggplant roll recipe is rich in vitamins and minerals, thanks to the fresh vegetables used. Eggplants are a good source of antioxidants, while Parmesan cheese adds quality protein. Additionally, Greek yogurt contributes to healthy digestion, providing beneficial probiotics.

Frequently Asked Questions

Can I use other types of cheese?
Absolutely! Mozzarella or feta cheese are excellent alternatives, each bringing a different flavor.

How can I make the recipe vegan?
Replace the eggs with a mixture of flaxseeds and water and use a plant-based yogurt.

How long do the rolls last?
Eggplant rolls can be stored in the refrigerator for 3-4 days, but the taste is best when consumed fresh.

These eggplant rolls stuffed with vegetables and Parmesan are a true delight for both the eyes and the taste buds. Try this recipe at home and enjoy a meal full of flavor and health!