Vegetable eggplant rolls with tomato paste

Vegetable Eggplant Rolls with Tomato Paste are a flavorful and visually appealing dish where eggplant slices are filled with a savory vegetable mixture and rolled up, then baked in a tangy tomato sauce. These rolls make a great appetizer or main dish. Here’s a simple recipe:

Vegetable Eggplant Rolls with Tomato Paste

Ingredients:

• For the Eggplant Rolls:

  • 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 cup ricotta cheese (or cottage cheese)
  • 1/2 cup grated Parmesan cheese (optional)
  • 1 cup chopped spinach or kale (fresh or thawed frozen)
  • 1/2 cup grated mozzarella cheese (optional)
  • 1/4 cup chopped fresh basil or parsley
  • 1 clove garlic, minced

• For the Tomato Sauce:

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) tomato paste
  • 1 cup water or vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
  • 1 teaspoon sugar (optional, to balance acidity)

Instructions:

1. Prepare the Eggplant:

   • Preheat your oven to 400°F (200°C).
   • Brush the eggplant slices with olive oil and season with salt and pepper. Arrange them in a single layer on a baking sheet.
   • Roast in the preheated oven for 15-20 minutes, flipping halfway through, until the eggplant is tender and lightly golden. Remove from the oven and let cool slightly.

2. Prepare the Tomato Sauce:

   • In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
   • Add the minced garlic and cook for 1 minute until fragrant.
   • Stir in the tomato paste, water or vegetable broth, dried oregano, dried basil, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens. Adjust seasoning and add sugar if needed to balance the acidity.

3. Prepare the Filling:

   • In a bowl, mix together the ricotta cheese, Parmesan cheese (if using), chopped spinach or kale, grated mozzarella (if using), chopped fresh basil or parsley, and minced garlic. Season with a little salt and pepper.

4. Assemble the Eggplant Rolls:

   • Spread a thin layer of tomato sauce on the bottom of a baking dish.
   • Place a spoonful of the cheese and vegetable mixture on one end of each eggplant slice. Roll up the slice tightly and place it seam-side down in the baking dish. Repeat with the remaining eggplant slices and filling.

5. Top and Bake:

   • Once all the rolls are in the baking dish, pour the remaining tomato sauce over the top.
   • Bake in the preheated oven for 20-25 minutes, or until the rolls are heated through and the sauce is bubbly.

6. Serve:

   • Garnish with additional fresh herbs if desired and serve warm.

Optional Variations:

• Add Protein: Incorporate cooked ground turkey or beef into the filling mixture for added protein.
• Different Vegetables: Use a mixture of sautéed mushrooms, bell peppers, or onions in the filling for additional flavor.
• Spicy Twist: Add a pinch of red pepper flakes or a splash of hot sauce to the tomato sauce for a bit of heat.

These vegetable eggplant rolls with tomato paste are a delicious and satisfying dish, perfect for a cozy dinner or special occasion. Enjoy!