How to Make the Most Irresistible Baked Eggplant Romesco Rolls
This recipe features eggplants stuffed with creamy white mashed kidney beans and well-seasoned ground chicken, then smothered with Romesco (pepper and tomato flavor) sauce that is traditionally eaten with fish in the northeastern-most region of pain but works well for this eggplant dish too. The dish is then topped with a sprinkle of cheese and fresh chopped basil garnish.
ROMESCO SAUCE RECIPE
INGREDIENTS
• 4 Red Bell Peppers (cut in half)
• ½ cup Raw Almonds
• 1 tbsp Dried Paprika
• 1 tsp Dried Cayenne
• 3 clove Garlic (Sliced)
• 1 tbsp Red Wine Vinegar
• 2 tbsp Olive Oil
• Salt & Ground Pepper (for taste)
INSTRUCTIONS
• Place red bell peppers on the baking tray (skin side up). Broil in the oven for 20 to 25 minutes until char
• Immediately, place them in a large mixing bowl and cover for 15 minutes.
• Peel the skin and it should be very easy to remove. Slice into small bite pieces and place them in the blender
• In the blender, add raw almonds, dried paprika, cayenne, sliced garlic, and red wine vinegar. Blend on low speed for a minute or until the almonds are fully blended.
• Adjust seasoning by adding salt and ground pepper.
• Blend at low speed and slowly drizzle olive oil.
• Blend until the oil is fully incorporated but the sauce is still a bit chunky. If you like the sauce to be smooth, you can blend it longer.
• Pour the sauce into an air-tight container or jar and store it in the fridge
MASHED WHITE KIDNEY BEAN RECIPE
INGREDIENTS
• 2 cups White Kidney Bean
• 1 cup Chicken Broth
• 1 tsp Garlic powder
• 1 tsp White Pepper
• ¼ tsp Salt
• 1 tsp Worcestershire Sauce
• 1 tsp Maggi Sauce
• 1 tsp Yellow Mustard
INSTRUCTIONS
• Cook the beans in a skillet over medium-high heat. Add chicken broth. Boil. If the beans are still too thick add more broth or water.
• Once it is boiled, lower the heat and mash using a potato masher.
• Add garlic powder, salt, white pepper, Worcestershire Sauce, Maggi sauce, and yellow mustard. Mix well over low heat.
CHICKEN STUFFING RECIPE
INGREDIENTS
• 500 grams Ground Chicken
• 2 tbsp Bread Crumbs
• 1 tbsp Worcestershire Sauce
• 1 tbsp Maggi Sauce
• 1 tbsp Yellow Mustard
• ¼ tsp Grated Nutmeg
• Salt and Ground Pepper for taste
INSTRUCTIONS
• Combine in a large mixing bowl, ground chicken, bread crumbs, Worcestershire sauce, Maggi sauce, yellow mustard, and nutmeg.
•Season with salt and pepper. Mix well by hand.
EGGPLANT ROLLS RECIPE
INGREDIENTS
• 2 Large Eggplant (Peel and slice lengthwise, about ½ thickness)
• ½ cup Olive Oil
• ¼ tsp Salt
• ¼ tsp Ground Pepper
• 1 tsp Dried Oregano
• ½ tsp Dried Thyme
• Romesco Sauce
• Mashed White Kidney Bean
• Ground Chicken stuffing
• Cheese (Monterey Jack, swiss, or mozzarella)
• Fresh Basil (Sliced thinly)
INSTRUCTIONS
• Preheat oven to 375 deg. F.
• In a large mixing bowl, combine olive oil, salt, ground pepper, dried oregano, and dried thyme. Mix well.
• Place the eggplant slices onto a baking tray. Brush the eggplant with the oil mixture on both sides.
• Bake for 20 minutes.
• Spread a layer of mashed kidney beans on top of the eggplant, roll about 1/4 cup of the chicken into a ball, and place it on one side of the eggplant and roll the eggplant.
• Spread a layer of romesco sauce on a square baking dish
• Place the eggplant rolls onto a baking dish
• Spread some romesco sauce on top of each eggplant roll
• Bake for 25 minutes
• Remove from the oven and sprinkle some cheese on top and bake for additional 5 minutes.
• Sprinkle some fresh basil on top
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Chef Paulette Makes Eggplant Parmigiana
Chef Paulette Makes Eggplant Parmigiana
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Cheese and Bacon Strata Cake (Breakfast Casserole!)
A Breakfast Casserole - in cake form! All the morning essentials present - bacon, eggs, milk, bread and cheese - it's a breakfast strata that tastes like a cross between quiche, omelette and a breakfast casserole.
Make it now or leave it overnight, then just pop it in the oven the next day!
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Eggplant Rollatini
Greetings! Today I wanted to share with you a great recipe for using up eggplant. If you are a gardener, then you know the end of summer can bring a bounty of things like eggplant to your harvest. The next question is going to be, what can I do with all this eggplant?. So now I am going to give you just one really delicious answer! Eggplant rollatini!
I have sliced and salted my eggplant because this is autumn and the eggplant tend to be a bit bitter this time of year and this late in the season so salting is necessary. However is you have nice fresh eggplant from the store you can simply slice it and lightly sautee in some olive oil in a hot skillet and then lay the slices on paper towel and move forward with filling and rolling.
I have filled my rollatini with a mixture of cottage cheese, Parmesan and mozzarella along with an egg and a bit of seasoning. I only put about a tablespoon of filling in each slice of eggplant and then rolled them up. Line them up like soliders in a baking pan and cover with your favorite marinara sauce. Top that with some more mozzarella and Parm and bake till brown and bubbly.
This is a really nice change from the traditional eggplant Parmesan that we all know and love and gives us another reason to love eggplant.
If you like to make smaller casseroles or more than one at a time. Do this assembly style and freezer bank a couple pans. Don't bake them off, just cover them tightly and wrap them in plastic or put them in 2 gallon zip top bags. Freeze till you need them and bake in a 400 degree oven for about an hour. Homemade never tasted so good!
I hope you give this eggplant rollatini a try and I hope you love it!
Happy Eating!
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My CRAZY Eggplant Parmesan PIE | Chef Jean Pierre
Hello There Friends, today I demonstrate my twist on an Eggplant Parmesan! I will show you how I made it for all of my students that came to my Cooking School and absolutely loved it! I'm sure you will love it too! I will be transforming your traditional Eggplant Parmesan into an Eggplant Parmesan PIE! No crust needed and I'm sure you have all the ingredients available to you, come make this and let me know how you did in the Comments!
RECIPE LINK:
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