Eggplant Aubergine And Feta Rolls Recipes

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place eggplant and all bell peppers into a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with steak seasoning; coat well.
• Place eggplant and bell pepper slices directly on the preheated grill. Cook until eggplant is softened, marked, and slightly charred and peppers are softened and marked, 15 to 20 minutes, turning every 3 to 5 minutes. Reduce heat as necessary to prevent burning.
• Remove from grill. Arrange in 4 piles, starting with a slice of eggplant and alternating eggplant and pepper slices, including one slice of each bell pepper color in each pile. Top with feta cheese. Sprinkle with basil and oregano. Serve warm.

Steps:

• Broil, on both sides, drained eggplant slices after spraying or brushing them with olive oil, for about 10 minutes or until soft and browned in spots (they do not need to be fully cooked).
• Mix kufta ingredients, and knead briefly.
• Divide into 18 pieces, and form each into an elongated, oval shaped patty, about 3 1/2 inches long.
• Broil patties turning once to brown on both sides, about 10 minutes (again they do not need to be fully cooked).
• Make 18 rolls by putting a kufta patty crosswise at one end of a spread eggplant slice.
• Roll up the eggplant slice around the kufta (this roll is traditionally secured by tying it with a parsley stalk softened in hot water).
• Arrange finished rolls side by side, seam side down, in a glass baking pan, 11-by-7 inches or approximate size.
• Spread diced tomatoes on rolls.
• Add basil, sugar, salt and pepper to diluted tomato paste or sauce or juice.
• Heat until it starts to bubble, or microwave for 3 minutes on high.
• Pour liquid all over the rolls.
• There should be enough liquid to cover them.
• Add a little hot water if needed.
• Bake in a preheated oven at 400 degrees F.
• ,loosely covered, for about 30 minutes or until sauce is bubbly and nicely thickened.
• Garnish with chopped parsley, and serve with warm bread or cooked rice, along with salad.

Steps:

• Preheat the oven to 350 degrees.
• Brush 1 tablespoon of the oil on the sliced eggplant, and roast it until tender, about 15 minutes.
• Saute the onion in the remaining 1 tablespoon of the oil until tender, about 3-4 minutes.
• Add the tomatoes (with the juice), and simmer for 15 minutes.
• In a separate bowl, mix the ricotta, spinach, mozzarella, basil, oregano, and garlic.
• Add salt and peper to taste.
• Lightly coat a baking dish with cooking spray.
• Spoon the cheese mixture on each slice of the eggplant, and roll up like a jelly roll.
• Place the eggplant in the dish.
• Continue until all the eggplant is used.
• Top with the tomato sauce, and bake for 30 minutes.

Steps:

• Heat oven to 300°F; spray oil a casserole dish (I used a low oval one).
• Spray oil a large frying pan and heat over high heat. Place eggplant slices in a single layer (you may have to do 2 batches). Cook for 3-5 minutes each side until browned. Place in prepared casserole dish evenly across the bottom (some may overlap).
• Pour stewed tomatoes over eggplant in an even layer, then feta, parsley and cilantro (in that order).
• In a small bowl, combine eggs, onion, salt, pepper, allspice, oregano, sage and cayenne. Pour evenly over items in casserole dish.
• Cover and bake for 30 minutes. Remove cover and bake for another 10-20 minutes until firm.
• Serve hot or cold.

Steps:

• Preheat broiler.
• Cut eggplant lengthwise into 1/4-inch-thick slices and arrange 6 center slices on an oiled baking sheet in one layer, reserving remaining eggplant for another use. Brush eggplant with oil and season with salt.
• Broil eggplant about 3 inches from heat until golden, about 5 minutes. Carefully turn eggplant with a metal spatula and broil until golden, about 4 minutes more. Transfer eggplant to a platter large enough to hold slices in one layer and cool. (Eggplant may be prepared up to this point 3 hours ahead and kept, covered loosely, at room temperature.)
• In a small bowl with a fork mash together feta, ricotta, mint, and salt and pepper to taste. Cut peppers lengthwise into pieces about same width as eggplant slices.
• Assemble rolls:
• Top eggplant slices with pepper pieces, arranging them in one layer. Put 1 tablespoon cheese mixture near narrow end of each slice and into it gently press 4 or 5 arugula or spinach leaves so that they stick out on both sides. Beginning with cheese end, roll up each slice to enclose cheese mixture and leaves. (Rolls may be made 2 hours ahead and kept, covered loosely, at room temperature.)
• Serve rolls drizzled with salsa verde.