Eggplant Roulades Recipes. All Variations. GF Adaptations
Posted on 6th of May, 2013 by Lévana
Fun and delicious, and a great choice for a vegetarian entree. As always, I ignore the eggplant’s insatiable appetite for oil, skip the frying and the slices, just enough to make them pliable and ready to roll! No problem making these rolls with gluten-free bread crumbs.
These roulades will reheat very well in 300°F oven for just a few minutes.
2 medium eggplant, unpeeled, sliced evenly lengthwise ¼ inch thick, about 16 slices total
Vegetable oil spray
¼ cup olive oil
1 medium onion, quartered
4 cloves garlic
¼ cup fresh basil leaves, packed
1 small bunch flat parsley
2 medium zucchini, grated (use a food processor)
1 large tomato, or 2 plum tomatoes, diced small (settle for 1 cup crushed canned tomatoes)
½ cup dry white wine
¾ cup fresh bread crumbs, from any plain bread, gluten-free OK
Salt and pepper to taste
1 tablespoon oregano
Paprika for dusting the finished rolls
Preheat the oven to 425°F. Line a cookie sheet with parchment paper and spray with vegetable oil spray. Arrange the eggplant slices on top and spray again. Bake about 20 minutes. Reserve the slices and leave the foil lining on the cookie sheet. Reduce the oven temperature to 375°F.
Meanwhile, make the stuffing: Heat the oil in a skillet. In a food processor, coarsely grind the onion, garlic, basil and parsley, and add to the hot oil. Sauté until translucent. Add the zucchini, tomato and wine, and cook until most liquid evaporates. Add the bread crumbs, salt and pepper and oregano, and combine.
Place a little filling in the center of an eggplant slice, and close the flaps toward the center. You will get a neat roll. Place the roll seam side down on the same cookie sheet. Repeat with the remaining slices and filling. Dust the finished rolls with paprika for a nice color. Bake 20 minutes. Serve hot. Makes 8 servings.
Dairy: Stir about 1 cup freshly grated Parmesan (Swiss cheese for a milder flavor) into the filling and proceed as above.
Stuffed Mushrooms: Select large mushrooms, and finely chop the stems, using them instead of the grated zucchini. Fill the caps generously (no need to roast them first), packing the stuffing in, and bake just as above.
Stuffed Zucchini: Proceed just as above, substituting large sliced zucchini for the sliced eggplant.