Vegetable Stuffed Eggplant Rolls
Fun presentation of tasty vegetable side dish
Ingredients
- 10 medium slices of eggplant
- 2 TBS butter
- ~20 cherry tomatoes sliced in half/ squish gently to remove seeds
- 1 red bell pepper chopped
- 3 oz chopped mushrooms
- 2 TBS garlic squeeze tube
- 1 TBS fresh oregano
- 1 TBS fresh chopped basil
- ¼ tsp red pepper flakes
- Salt and pepper
- 8 oz shredded Gruyère cheese divided
- ½ cup grated Parmesan cheese
Instructions
- Slice eggplant into 1/8” strips using a mandoline. Spread slices out on paper towels to dry for 30 mins. Pat dry, do not rinse.
- Preheat oven to 400° F.
- Lay eggplant slices on a foil-lined sheet pan and roast for 10 mins. Remove from oven and cool. Reduce oven to 350° F.
- In a saucepan add butter, garlic and mushrooms. Sauté until mushrooms are softened. Add tomatoes, bell pepper, and red pepper flakes. Cook on low heat for 5 mins.
- Remove to a bowl and gently stir in fresh oregano and basil, as well as the Parmesan and half of the Gruyère cheese. Season with salt & pepper to taste.
- Put a spoonful in the middle of each eggplant slice, roll and place in prepared baking dish. Top with the remaining Gruyère cheese.
- Bake for 10 mins and serve immediately.
