Eggplant Rolls with Bell Pepper Sauce

This is a vegetarian, Greek-style recipe for eggplant rolls filled with mozzarella and tomato and served with bell pepper sauce. Ideal as a starter for a vegetarian dinner party.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 333 Calories

Ingredients

• salt and pepper to taste
• 2 red bell peppers, chopped
• 4 tablespoons olive oil, divided
• 1 tablespoon chopped fresh basil, or to taste
• 2 eggplant, sliced lengthwise into strips
• 1 (6 ounce) package mozzarella cheese, cubed
• 2 firm red tomatoes, finely cubed
• 0.5 cup vegetable broth
• 0.5 onion, minced

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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

Step 6

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.

Step 7

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