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After sampling these savory roll-ups at a restaurant on the West Coast, we knew we wanted the recipe. The owner graciously shared it with us, and we’re thrilled to share it with you. Yields 18–22 rolls.
2 medium eggplants, peeled and sliced lengthwise into 1/4-inch slices
salt, for sprinkling
12 ounces (340 grams) feta cheese, crumbled
1/2 cup prepared pesto, such as Ta’amti Classic Pesto
1 (12-oz./340-g.) jar roasted red peppers, cut into thin strips
2 cloves garlic, chopped or 2 cubes Gefen Frozen Garlic
butter, for sautéing
1 cup heavy cream
1/2 cup Parmesan cheese
1 and 1/2 cups Gefen Pasta Sauce (or sugar-free)
1 teaspoon fresh basil or 1 cube Dorot Gardens Frozen Basil
1/2 teaspoon salt
Lightly grease two cookie sheets with cooking spray.
Place eggplant slices on cookie sheets and sprinkle with salt. Set aside for 30 minutes.
Meanwhile, preheat oven to 400°F (200°C).
Pat eggplant slices dry and spray with cooking spray.
Place in preheated oven and bake uncovered for 10 to 15 minutes or until soft.
Smear one teaspoon pesto on the wider end of each eggplant slice, leaving a one-inch (two- and- a- half-centimeter) border at the edge.
Place two to three pepper strips on eggplant and top with one and half tablespoons cheese.
Roll eggplant slices up, starting at the wider end, and secure with a toothpick.
Place rolls in a 9- x 13-inch pan and cover with foil. Bake for 30 minutes, or until cheese melts.
In the meantime, prepare the cream sauce. Sauté the garlic in butter over medium heat until browned.
Lower the heat and add remaining ingredients. Bring to a low boil and simmer for two to three minutes.
Discard pan juices from baked eggplant and ladle hot sauce over roll ups. Serve immediately.
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