This is a vegetarian, low-carb, Greek-style recipe for rolled eggplant filled with the fresh flavor of mozzarella cheese and served with a fun, vibrant bell pepper sauce. Ideal as a starter for a vegetarian dinner party.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons olive oil in a skillet over high heat. Cook and stir onion until browned, 3 to 5 minutes. Add bell peppers and reduce heat to low. Cook and stir for 5 minutes. Pour in vegetable broth. Cook and stir for 10 minutes.

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  • Meanwhile, heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Quickly brown eggplant slices - they should be tender enough to roll easily, but not so tender they break apart.

  • Transfer cooked red bell pepper mixture to the bowl of a food processor; pulse until smooth. Season with salt and pepper and set aside.

  • Preheat the oven to 400 degrees F (200 degrees C).

  • Combine mozzarella cheese, tomatoes, and basil in a bowl. Season with salt and pepper and mix well.

  • Lay eggplant slices on a sheet of parchment paper. Spoon a little of the cheese mixture onto 1 end of an eggplant slice and roll up. Place eggplant roll in a casserole dish. Repeat with remaining eggplant and cheese mixture.

  • Bake in the preheated oven until cheese is melted, about 10 minutes. Remove from oven. Serve with warm bell pepper sauce.

Nutrition Facts

333 calories; protein 14.5g 29% DV; carbohydrates 25.2g 8% DV; fat 21.1g 33% DV; cholesterol 26.9mg 9% DV; sodium 368.6mg 15% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/04/2020
I can no loner eat tomatoes> And I love eggplant, which is most often served with tomatoes in one form or another. So I had to check out this recipe. I have both eggplant and red pepper in my fridge right now. The only thing I will do different when I make this recipe will be to roast eggplant in the oven instead of duck frying them. Eggplant soak up a ton of oil. Then they are very greasy and heavy. I dry roast my eggplant slices I the oven, half way to soften, 10 minutes or so at 375, then will follow this recipe as written. Can't wait till tonight! Read More