Eggplant Riccotta Rolls With Roasted Red Pepper Sauce Shape Maga Recipes

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ROASTED RED BELL PEPPERS WITH EGGPLANT (FUNGHETTO)

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15



Roasted Red Bell Peppers with Eggplant (Funghetto) image

Steps:

  • For the peppers: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, about 20 minutes.
  • For the eggplant: Heat the vegetable oil over medium-high heat in a 12-inch nonstick skillet. Add the eggplant in batches and cook, stirring frequently, until golden, 15 to 20 minutes. Drain on paper towels and season with salt.
  • For the filling: Combine the cooked eggplant, tomato-basil sauce, olives, capers, salt and pepper in a 12-inch nonstick skillet. Bring to a simmer and cook until slightly thickened, about 8 minutes.
  • For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
  • Preheat the broiler.
  • Spoon the filling into the bell peppers and sprinkle the topping over the filling. Drizzle with the olive oil and broil until a golden crust forms, 2 to 3 minutes.

Vegetable oil cooking spray
2 medium red bell peppers, halved lengthwise, cored and seeded
1 tablespoon extra-virgin olive oil
1/4 cup vegetable oil
Two 8-ounce Japanese eggplants, trimmed and cut into 1/2-inch pieces
1/4 teaspoon kosher salt
One 26-ounce jar tomato-basil sauce, such as Giada De Laurentiis for Target Tomato-Basil Sauce
20 pitted medium black olives, chopped
20 pitted medium green olives, chopped
2 tablespoons capers, rinsed and drained
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons plain breadcrumbs
2 tablespoons grated Parmesan
2 tablespoons extra-virgin olive oil

EGGPLANT ROLLS WITH BELL PEPPER SAUCE

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.

Provided by nt_bella

Categories     Appetizers and Snacks     Cheese

Time 45m

Yield 4

Number Of Ingredients 9



Eggplant Rolls with Bell Pepper Sauce image

Steps:

  • 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.
  • 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 : Calories 332.9 calories, Carbohydrate 25.2 g, Cholesterol 26.9 mg, Fat 21.1 g, Fiber 11.7 g, Protein 14.5 g, SaturatedFat 6.2 g, Sodium 368.6 mg, Sugar 12.2 g

4 tablespoons olive oil, divided
½ onion, minced
2 red bell peppers, chopped
½ cup vegetable broth
salt and pepper to taste
2 eggplant, sliced lengthwise into strips
1 (6 ounce) package mozzarella cheese, cubed
2 firm red tomatoes, finely cubed
1 tablespoon chopped fresh basil, or to taste

EGGPLANT RICOTTA BAKE

This eggplant ricotta bake satisfies a craving for simple comfort food.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h10m

Number Of Ingredients 8



Eggplant Ricotta Bake image

Steps:

  • Preheat oven to 450 degrees. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes.
  • Meanwhile, in a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Brush an 8-inch square baking dish with oil.
  • Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Top with another fourth of eggplant; spread with half of ricotta. Repeat layers, ending with ricotta; sprinkle with remaining 1/2 cup Parmesan. Bake until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving.

2 large eggplants (1 to 1 1/4 pounds each), sliced lengthwise 3/4 inch thick
3 tablespoons olive oil, plus more for baking dish
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta cheese (1 2/3 cups)
3 large eggs
1 cup grated Parmesan cheese
2 tablespoons chopped fresh oregano (or 2 teaspoons dried)
1 jar (16 ounces) store-bought marinara sauce (2 cups)

BAKED EGGPLANT AND RICOTTA ROLLS

I saw this on the cover of Good Taste and decided, with eggplants at $2.99/kg, that it had to be dinner! And it didn't disappoint. It's actually quite fun to get a guest or two to help you, they can make the rolls whilst you fix the salad and polenta!

Provided by Chickee

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8



Baked Eggplant and Ricotta Rolls image

Steps:

  • Preheat oven to 200 degrees Celsius Spray large baking trays with oil spray to lightly grease, cut eggplants into 16 or so 1cm thick slices lengthways. Arrange eggplant in a single layer, on the repared trays. Lightly spray with olive oil spray. Bake in oven for 10 minutes or until golden.
  • Meanwhile, mix the basil, ricotta, and three quarters of the parmesan in a medium bowl. Taste and season well with pepper.
  • Place 1 tablespoon of the ricotta mixture on one eggplant slice. Roll up firmly to encose fulling. Place the roll, seam side down, in a 30 x 20cm baking dish. Repeat with the remaining ricotta mix and eggplant slices. Pour the sauce evenly over the rolls, sprinkle with the remaining parmesan and the mozzarella. Bake in oven for 10 minutes or until the mozzarella melts. Serve with polenta, if desired.

olive oil flavored cooking spray
2 medium eggplants
480 g two cups fresh ricotta (don't use the stuff in the tub, go to the deli counter, the other stuff is too runny)
1/2 cup chopped fresh basil
70 g finely grated parmesan cheese
1 (575 g) bottle pasta sauce
85 g coarsely grated mozzarella cheese
cooked polenta, to serve

RICOTTA EGGPLANT ROLLS

This is a great way to use those summer eggplants! These delicious rolls are perfect for parties and holidays. To save time and clean-up, you can probably use a good, jarred tomato sauce instead of the homemade tomato sauce. Milk or half-and-half can be used instead of the whipping cream.

Provided by Fran Weidman

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 8

Number Of Ingredients 18



Ricotta Eggplant Rolls image

Steps:

  • Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add garlic, and cook until fragrant and lightly browned. Pour in the crushed tomatoes and tomato sauce. Season with Italian seasoning, salt, sugar, and pepper. Simmer covered over medium-low heat for 30 minutes, stirring occasionally. Remove from heat and set aside.
  • Preheat the oven to 400 degrees F (200 degrees C). In a large shallow dish, stir together the bread crumbs and flour. In a separate dish, whisk together the eggs and cream with a fork.
  • Heat the remaining olive oil in a large skillet over medium-high heat. Dip each eggplant slice into the egg mixture, then coat with breadcrumbs. Fry each slice until golden brown in the hot oil, turning once. Drain on paper towels.
  • Spread a thin layer of the marinara sauce in the bottom of a 9x13 inch baking dish. In a large bowl, stir together the ricotta cheese, mozzarella cheese, Parmesan cheese and parsley. Spread 2 to 3 tablespoons of the cheese mixture onto one side of each slice of eggplant. Roll up, and place in the baking dish seam side down. Spoon the remaining tomato sauce over the rolls. Cover the baking dish with a lid or aluminum foil.
  • Bake for 30 minutes in the preheated oven. Garnish with additional chopped parsley before serving if desired.

Nutrition Facts : Calories 577.8 calories, Carbohydrate 53.3 g, Cholesterol 96.8 mg, Fat 30.4 g, Fiber 7.4 g, Protein 25.8 g, SaturatedFat 11.3 g, Sodium 1165.7 mg, Sugar 8.1 g

½ cup vegetable oil, divided
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes in puree
1 (10 ounce) can tomato sauce
2 tablespoons Italian seasoning
1 teaspoon salt
1 teaspoon white sugar
½ teaspoon ground black pepper
2 cups plain dried bread crumbs
1 cup all-purpose flour
2 eggs
¼ cup heavy cream
2 large eggplants, peeled and sliced lengthwise into 1/4 inch slices
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
¾ cup chopped fresh parsley
1 teaspoon fresh parsley, for garnish

GRILLED EGGPLANT WITH RED PEPPER SAUCE

Provided by Moira Hodgson

Categories     side dish

Time 10m

Yield 4 servings

Number Of Ingredients 10



Grilled Eggplant With Red Pepper Sauce image

Steps:

  • Slice the eggplant in pieces a half an inch thick. If using the large purple variety, sprinkle with salt and allow to drain for one hour. Pat dry with paper towels.
  • Meanwhile, make the red pepper sauce. Soften the onion in 1 tablespoon olive oil. Add the garlic, tomatoes, peppers, garlic and herb bouquet. Add 1/2 cup water, cover, and cook slowly for about 20 minutes, or until the peppers are soft. Remove the herb bouquet and puree the peppers in a food processor until smooth. Cool to room temperature and correct seasoning.
  • Preheat coals. Brush the eggplant slices with remaining olive oil and grill until charred. Arrange on a long serving dish in one or two rows, season with pepper to taste and pour the sauce along the middle of the slices. Sprinkle with basil and serve.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 14 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 620 milligrams, Sugar 8 grams

1 large or four baby eggplant
Coarse salt
1 small onion
1 tablespoon plus 1/4 cup olive oil
1 clove garlic, peeled
4 tomatoes, peeled and seeded
2 red peppers, seeded and cut into eighths
Herb bouquet (parsley, thyme and bay leaf tied in cheesecloth)
Freshly ground pepper
Snipped fresh basil leaves to garnish

VEGETARIAN EGGPLANT ROLLS WITH SAVORY TOMATO SAUCE AND FRESH RICOTTA CHEESE

This tasty recipe for vegetarian eggplant rolls with savory tomato sauce and fresh ricotta cheese comes from chef Sara Foster.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 8



Vegetarian Eggplant Rolls with Savory Tomato Sauce and Fresh Ricotta Cheese image

Steps:

  • Preheat oven to 375 degrees. Preheat a grill pan over medium-high heat.
  • Stir olive oil and vinegar together in a small bowl and brush onto both sides of the eggplant slices; season both sides with salt and pepper. Grill eggplant slices, turning once, until tender and golden brown, 3 to 4 minutes per side. Transfer eggplant slices to a rimmed baking sheet with the short ends facing you.
  • In a medium bowl, stir together ricotta, Parmesan, and half of the basil; season with salt and pepper. Spoon about 3 tablespoons of the cheese mixture onto each slice of eggplant and 1 inch from the bottom edge, leaving a 1/4-inch border on each side. Roll each slice away from you and arrange rolls, seam side down, on the baking sheet. Spoon tomato sauce over rolls and place them in the oven until warmed through, about 15 minutes. Sprinkle with Parmesan and remaining basil; serve immediately.

2 tablespoons olive oil
2 tablespoons red-wine vinegar
1 large eggplant, cut lengthwise into 1/4-inch slices
Coarse salt and freshly ground black pepper
12 ounces fresh whole-milk ricotta cheese (about 1 1/2 cups)
2/3 cup freshly grated Parmesan cheese, plus extra for sprinkling
8 basil leaves, thinly sliced
Savory Tomato Sauce

PASTA WITH ROASTED EGGPLANT, RICOTTA, AND BASIL

Categories     Cheese     Herb     Pasta     Vegetable     Appetizer     Quick & Easy     Fall     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 11



Pasta with Roasted Eggplant, Ricotta, and Basil image

Steps:

  • Preheat oven to 450°F.
  • In a jelly-roll pan toss eggplant with 1 tablespoon oil and salt and pepper to taste and roast in oven, shaking pan occasionally, until golden and tender, 15 to 20 minutes.
  • While eggplant is roasting, in a heavy skillet cook onion, garlic, and bell pepper with salt and pepper to taste in remaining tablespoon oil over moderate heat, stirring, until softened.
  • Add tomatoes and simmer, covered, stirring occasionally, until tomatoes and pepper are tender, 10 to 15 minutes.
  • Stir in vinegar and roasted eggplant.
  • In a kettle of boiling salted water cook pasta until al dente and drain well, reserving about 3/4 cup cooking water. In a bowl toss pasta well with sauce, ricotta, basil, Parmesan, salt and pepper to taste, and enough reserved cooking water to reach desired consistency.

3/4 pound eggplant, cut into 1-inch pieces (about 4 cups)
2 tablespoons olive oil
1 medium onion, chopped fine (about 1 cup)
2 garlic cloves, minced
1 medium red bell pepper, sliced thin (about 1 cup)
1/2 pound vine-ripened plum tomatoes, seeded and chopped (about 4)
2 teaspoons balsamic vinegar, or to taste
1/2 pound rotelle or ziti
1/4 cup ricotta cheese
1/4 cup chopped fresh basil leaves
freshly grated Parmesan cheese to taste

EGGPLANT ROLLS WITH SPICY TOMATO SAUCE

Categories     Tomato     Vegetable     Appetizer     Parmesan     Ricotta     Summer     Grill/Barbecue     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 main-course or 8 first-course servings

Number Of Ingredients 13



Eggplant Rolls with Spicy Tomato Sauce image

Steps:

  • Make sauce:
  • Cook garlic and red pepper flakes in 1 tablespoon oil in a 2-quart heavy saucepan over moderate heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened, 15 to 20 minutes.
  • Grill eggplant while sauce cooks:
  • Heat grill pan over high heat until hot.
  • Peel 2-inch-wide strips of skin from opposite sides of eggplant and discard. Holding a knife parallel to a peeled side, cut eggplant lengthwise into 8 (1/3-inch-thick) slices. 3Brush both sides of slices with 3 tablespoons oil (total), then season with salt and pepper.
  • Grill slices in batches, turning over once and brushing grilled sides with some of remaining oil, until golden brown and tender, about 4 minutes, then transfer to a tray.
  • Assemble eggplant rolls:
  • Stir together cheeses, 2 tablespoons basil, pepper, and remaining salt. Divide cheese mixture among slices (3 to 4 tablespoons per slice), leaving an 1/8-inch border along edge. Roll up each slice, beginning with a short end, and serve rolls topped with sauce and sprinkled with remaining basil.

1 garlic clove, minced
1/4 teaspoon dried hot red pepper flakes
7 tablespoons olive oil
1 1/2 lb plum tomatoes, chopped
1/2 teaspoon sugar
1 teaspoon salt
1 (1 1/4-lb) eggplant
12 1/2 oz ricotta (preferably fresh; 1 1/2 cups)
1 1/2 oz finely grated Parmigiano-Reggiano (1/2 cup)
3 tablespoons finely chopped fresh basil
1/4 teaspoon black pepper
Special Equipment
a well-seasoned ridged grill pan or a gas grill (see cooks' note, below)

EGGPLANT RICCOTTA ROLLS WITH ROASTED RED PEPPER SAUCE-SHAPE MAGA

Roasted peppers give red sauce a new spin-and it takes just 5 minutes to whip up. Substitute low-sodium jarred marinara sauce in a pinch.

Provided by saptekars

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15



Eggplant Riccotta Rolls With Roasted Red Pepper Sauce-Shape Maga image

Steps:

  • To make the sauce, combine tomato sauce, peppers, garlic, basil, oregano, and salt in a blender; add pepper to taste. Process until smooth.
  • To make the eggplant rolls, position oven rack about 6 inches from heat source and preheat broiler. Place an eggplant on a cutting board so the bottom end faces you. Cut a thin slice lengthwise off two opposite sides to remove skin, then discard. Cut the rest lengthwise into 1/2-inch-thick slices. Repeat with other eggplant to make 12 slices total. Coat both sides of eggplant slices with cooking spray and season with salt and pepper.
  • Working in two batches, place slices on a foil-lined baking sheet and broil for 2 to 4 minutes on each side or until lightly browned. Remove from oven and set aside to cool. Turn off broiler and preheat oven to 350°F Coat a skillet with cooking spray and place over medium heat. Add spinach. Season with salt and cook about 2 minutes or until wilted. Transfer spinach to a bowl and mix with ricotta, basil, and oregano; add pepper to taste.
  • Place a rounded tablespoon of ricotta mixture near one end of an eggplant slice and roll eggplant up. Place in a baking dish, seam side down; repeat with remaining slices. Pour sauce over rolls and bake for 20 minutes.
  • Heat a skillet on medium low, add pine nuts, and toast for 4 minutes or until golden, stirring occasionally. Sprinkle over eggplant rolls and serve on individual plates or family style.

Nutrition Facts : Calories 264.8, Fat 12.4, SaturatedFat 5, Cholesterol 28.6, Sodium 518.3, Carbohydrate 27.1, Fiber 11, Sugar 9.4, Protein 15.4

1 (8 ounce) can no-salt-added tomato sauce
1/2 cup roasted red pepper, patted dry and chopped
2 garlic cloves, crushed
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
fresh ground black pepper
2 -3 large italian eggplants, tops and bottoms trimmed
cooking spray
salt & freshly ground black pepper
3 packed cups spinach leaves, choped
1 1/2 cups part-skim ricotta cheese
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
3 tablespoons pine nuts

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