Eggplant Rolls with Bell Pepper Sauce

Aug 10, 2025
by Adella Konopelski
- 3.5 / 5 ( 2 Ratings)
1 Likes

PREP TIME

15 mins
COOK TIME

30 mins
TOTAL TIME

45 mins
SERVING

4 People
VIEWS

6

Experience a delightful Mediterranean twist with these Eggplant Rolls. Tender eggplant slices embrace a creamy mozzarella filling, all bathed in a vibrant, homemade bell pepper sauce. Perfect as an elegant appetizer or a light vegetarian meal!

Ingridients

Adjust Servings

4 tablespoons extra virgin olive oil, divided

1/2 medium yellow onion, finely minced

2 red bell peppers, cored, seeded, and roughly chopped

1/2 cup low-sodium vegetable broth

Sea salt and freshly ground black pepper to taste

2 medium eggplants, sliced lengthwise into 1/4-inch thick strips

6 ounces fresh mozzarella cheese, cut into 1/2-inch cubes

2 firm, ripe red tomatoes, finely diced

1 tablespoon fresh basil leaves, finely chopped, plus more for garnish

Nutrition

Carbohydrate

25 g
Cholesterol

27 mg
Fiber

12 g
Protein

15 g
Saturated Fat

6 g
Sodium

369 mg
Sugar

12 g
Fat

21 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Prepare the Bell Pepper Sauce: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the minced onion and cook, stirring occasionally, until softened and translucent (about 5 minutes).

02

Step

Add the chopped red bell peppers and reduce the heat to medium-low. Cook, stirring occasionally, until the peppers are softened (about 8 minutes).

03

Step

Pour in the vegetable broth, bring to a simmer, and cook for another 10 minutes, allowing the flavors to meld.

04

Step

Blend the Sauce: Carefully transfer the cooked bell pepper mixture to a food processor or blender. Process until completely smooth. Season generously with salt and pepper. Set aside and keep warm.

05

Step

Prepare the Eggplant: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.

06

Step

Working in batches, quickly brown the eggplant slices on both sides until they are pliable but not falling apart. This should take approximately 2-3 minutes per batch.

07

Step

Preheat oven to 400 degrees F (200 degrees C).

08

Step

Make the Filling: In a medium bowl, combine the cubed mozzarella cheese, diced tomatoes, and chopped basil. Season with salt and pepper to taste.

09

Step

Assemble the Rolls: Lay the eggplant slices on a clean work surface or parchment paper.

10

Step

Spoon a small amount of the cheese mixture onto one end of each eggplant slice and gently roll it up. Place the eggplant rolls seam-side down in a lightly oiled casserole dish.

11

Step

Bake: Bake in the preheated oven until the cheese is melted and bubbly (about 10 minutes).

12

Step

Serve: Remove from the oven and let cool slightly. Spoon the warm bell pepper sauce onto a serving plate. Arrange the eggplant rolls on top of the sauce. Garnish with fresh basil leaves and serve immediately.

For a richer sauce, consider adding a tablespoon of tomato paste while cooking the bell peppers.
To prevent the eggplant from absorbing too much oil, you can lightly brush it with olive oil instead of pouring it into the pan.
Feel free to experiment with different cheeses, such as ricotta or feta, for the filling.
These rolls can be assembled ahead of time and baked just before serving. Add a few minutes to the baking time if baking from cold.

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Adella Konopelski

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.