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Prep time: 16 minutes for roasting eggplant; 15 minutes for filling and 15 minutes for baking
Makes: 4 to 5 rolls
Ingredients for Roasting Eggplant:
One large eggplant
2 to 3 tablespoons vegetable oil
3 tablespoons extra virgin olive oil for brushing eggplant slices
salt, for sprinkling over eggplant slices
This eggplant recipe is made with fresh vegetarian ingredients. The end result is a surprising blend of flavors inside these Eggplant Rolls. Everyone will love this luscious vegetarian dish!
Directions for Roasting Eggplant:
1. Wash and dry the eggplant.
2. Cut the eggplant (lengthwise) into 1/4-inch thick slices (cut & discard stem & tip).
3. Line an 18 X 12-inch rectangular baking sheet with aluminum foil and then brush it with vegetable oil. WARNING: DO NOT USE PARCHMENT PAPER AS IT WILL BURN WHEN SET UNDERNEATH THE BROILER ELEMENT OF OVEN.
4. Set eggplant slices on the oiled baking sheet.
5. Lightly brush the eggplant with olive oil, followed by a sprinkling of salt.
6. Place baking sheet with eggplant on an oven rack set 6 inches below the top oven broiler element.
7. Set oven on “BROIL” and roast eggplant for 8 minutes or until golden brown.
8. Using a flat spatula, gently turn the eggplant slices over and roast other side for an additional 6 to 7 minutes.
9. Remove baking sheet with eggplant slices from oven and set aside to cool on a cold surface.
10. Meanwhile, prepare the filling.
Ingredients for Filling:
4 to 5 tablespoons extra virgin olive oil
1/2 cup chopped sweet potato (1/4-inch cubes)
1/2 cup chopped zucchini (1/4-inch cubes)
1/2 cup chopped red bell pepper (1/4-inch cubes)
1/4 cup chopped yellow or white onion (1/4-inch cubes)
1/2 cup to 3/4 cup precooked lentils, drained & cooled
1/4 cup finely-chopped parsley
salt and ground black pepper, to taste
1 cup premade tomato sauce (use your favorite recipe or buy the premade sauce)
Grated Pecorino Romano or Parmiggiano Reggiano cheese, for garnish
Directions for Filling:
1. In a 12-inch skillet, heat 1 tablespoon olive oil.
2. Add the sweet potato cubes to skillet and stir-fry on medium-high heat until slightly charred.
3. When done, transfer the sweet potato cubes to a 4 to 6-cup glass or porcelain mixing bowl; set aside.
4. In same skillet, heat 1 tablespoon olive oil and add zucchini cubes. Repeat the stir-fry instruction as above. When done, transfer zucchini cubes to the bowl with sweet potato cubes.
5. Repeat above stir-fry instructions as follows: in same skillet, heat 1 tablespoon olive oil and add the chopped red bell pepper and onion.
6. Stir-fry about 2 minutes or until tender and onion is translucent.
7. When done, add red bell pepper and onion to bowl with other vegetables.
8. Add the lentils, chopped parsley, salt and ground black pepper to all vegetables in bowl and gently mix together. Set aside.
Assemble & Bake Eggplant Rolls:
1. Preheat oven to 350°F.
2. Add 2 tablespoons olive oil to a 12 X 12-inch baking dish.
3. Next, add 1/2 cup of the precooked tomato sauce; set aside.
4. Spread about 3 to 4 tablespoons of filling over each eggplant slice; roll up the eggplant.
5. Place eggplant roll in baking dish with tomato sauce.
6. Repeat filling and rolling remaining eggplant slices and place alongside each other in baking dish. You may have leftover filling – this can be refrigerated, heated the next day and enjoyed with bread.
7. When all eggplant rolls have been placed in baking pan, spoon the remaining tomato sauce over the rolls.
8. Bake eggplant rolls for about 15 minutes.
9. When done, serve immediately with a garnish of grated cheese. Enjoy this dish with a green salad side or other vegetarian or vegan side with crusty Italian bread!
Text & Photograph ©2024 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
