Eggplant rolls
Amina Šeta
04.07.2024
Eggplant is a versatile food that can be prepared in various ways. It is rich in fiber, but has few calories, and can help you lose weight. Eggplants are also rich in polyphenols, which lead to blood sugar regulation. Eggplants are rich in anthocyanins, a pigment with antioxidant properties that can protect against cell damage, and are recommended for perimenopausal and menopausal women who have problems with the thyroid gland or insulin resistance.
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Ingredients
Adjust Servings
| 2 larger eggplant, peeled and cut lengthwise into slices half a centimeter thick | |
| 2 red peppers, cleaned and coarsely chopped | |
| 1 a head of red onion, coarsely chopped | |
| 1 carrot, chopped | |
| ½ cups of chopped celery | |
| 1 cup tomato sauce | |
| ½ cups mozzarella cheese | |
| 2 spoons of garlic powder | |
| 2 spoons of olive oil | |
| pepper, Himalayan salt to taste |
Directions
1.
Heat the oven to 200 C.
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2.
Arrange the eggplant slices in a single layer in a lightly oiled pan.
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3.
Bake for about 20 minutes or until the eggplant is flexible enough to roll easily. Set aside.
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4.
Heat 2 tablespoons of water in a large pan, add pepper, onion, carrot, celery and garlic powder.
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5.
Simmer until the vegetables are soft, add more water if necessary.
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6.
Transfer the vegetables to a bowl, mix with 2 tablespoons of tomato sauce and shredded cheese.
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7.
Spread 2 spoons of tomato sauce on the bottom of the pan.
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8.
Put a little of the vegetable mixture from the bowl on each slice of eggplant, roll it up and place it in the pan.
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9.
Pour the remaining sauce over the eggplant rolls. Bake for 20-30 minutes, until everything is golden brown.
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