Cheesy eggplant rolls can be made using any vegetable of your choice or meat as well. The stuffing has boiled potatoes along with salt, black pepper, fresh coriander leaves and some shredded cheese. I have used shredded mozeralla and mild cheddar today.
The sauce used for this eggplant roll is marinara sauce as i like it's flavour. This is more like a pizza taste as marinara sauce is being used to cook the eggplants with the stuffing. Some shredded cheese is sprinkled on top of the eggplant roll to make it even more colorful and tasty at the same time. If you do not prefer cheese that much, you can totatlly ignore it and use eggs instead for the stuffing.
Ingredients:
1 large egg plant
1 cup shredded mild cheddar cheese
1/2 cup shredded mozeralla cheese or any two different varieties of cheese
salt to taste
1 tsp black pepper powder
1 cup chopped coriander leaves
1 cup of marinara sauce
4 baby potatoes or 1 regular potato
How to make cheesy eggplant roll:
1. Cut the top and botton portion of the eggplant.
2. Slice the eggplant vertically into 1/4 of an inch.
3. Sprinkle some salt on top of the eggplant, on both sides.
4. Let it sit for 20 minutes.
5. The eggplant releases droplets of water, pat it dry using a paper towel after 20 minutes.
6. Bake the sliced and salted eggplants for 350 degrees F for about 20 minutes.
7. Boil the potatoes and peel the skin off.
8. To a mixing bowl add boiled potatoes, 1/2 cup of mozeralla cheese, 1/2 cup of mild cheddar cheese, 1/2 cup of coriander leaves, salt and pepper powder.
9. Mix the ingredients thoroughly and keep it ready while the eggplant is being baked.
10. Place a tsp full of potato cheese stuffing onto an eggplact slice.
11. Roll it over, so that the stuffing is carefully packed inside the roll.
12. To the baking tray, add enough marinara sauce.
13. Place the eggplant roll over the marinara sauce.
14. Repeat the stuffing process for rest of the sliced and baked eggplant with the potato cheese stuffing.
15. Once the eggplant rolls are arranged in the baking tray, add some more sauce over the each of the roll.
16. Top each of the roll with some cheese of your choice. I prefer mild cheddar hence adding it.
Tip: you can also use parmesan cheese instead of cheddar.
17. Finally top it with chopped coriander leaves.
Tip: Adding more sauce gives good taste as long as you like the marinara sauce.
18. Bake the eggplant rolls at 400 degrees F for 25 minutes.
19. I was eagerly waiting for the cheesy part of the rolls to melt and seeing it through the glass of the oven :)
20. Voila! Cheese eggplant rolls are ready for gulping !!
21. Serve it immediately. Spoon over some more marinara sauce if needed.
22. Meat lovers can replace potatoes with any cooked meat of your choice in these cheese eggplant rolls.
The sauce used for this eggplant roll is marinara sauce as i like it's flavour. This is more like a pizza taste as marinara sauce is being used to cook the eggplants with the stuffing. Some shredded cheese is sprinkled on top of the eggplant roll to make it even more colorful and tasty at the same time. If you do not prefer cheese that much, you can totatlly ignore it and use eggs instead for the stuffing.
Ingredients:
1 large egg plant
1 cup shredded mild cheddar cheese
1/2 cup shredded mozeralla cheese or any two different varieties of cheese
salt to taste
1 tsp black pepper powder
1 cup chopped coriander leaves
1 cup of marinara sauce
4 baby potatoes or 1 regular potato
How to make cheesy eggplant roll:
1. Cut the top and botton portion of the eggplant.
3. Sprinkle some salt on top of the eggplant, on both sides.
4. Let it sit for 20 minutes.
5. The eggplant releases droplets of water, pat it dry using a paper towel after 20 minutes.
6. Bake the sliced and salted eggplants for 350 degrees F for about 20 minutes.
7. Boil the potatoes and peel the skin off.
8. To a mixing bowl add boiled potatoes, 1/2 cup of mozeralla cheese, 1/2 cup of mild cheddar cheese, 1/2 cup of coriander leaves, salt and pepper powder.
9. Mix the ingredients thoroughly and keep it ready while the eggplant is being baked.
10. Place a tsp full of potato cheese stuffing onto an eggplact slice.
11. Roll it over, so that the stuffing is carefully packed inside the roll.
12. To the baking tray, add enough marinara sauce.
13. Place the eggplant roll over the marinara sauce.
14. Repeat the stuffing process for rest of the sliced and baked eggplant with the potato cheese stuffing.
15. Once the eggplant rolls are arranged in the baking tray, add some more sauce over the each of the roll.
16. Top each of the roll with some cheese of your choice. I prefer mild cheddar hence adding it.
Tip: you can also use parmesan cheese instead of cheddar.
17. Finally top it with chopped coriander leaves.
Tip: Adding more sauce gives good taste as long as you like the marinara sauce.
18. Bake the eggplant rolls at 400 degrees F for 25 minutes.
20. Voila! Cheese eggplant rolls are ready for gulping !!
21. Serve it immediately. Spoon over some more marinara sauce if needed.
22. Meat lovers can replace potatoes with any cooked meat of your choice in these cheese eggplant rolls.
