Delicious Eggplant Rolls with Tangy Bell Pepper Sauce

This recipe for eggplant rolls with bell pepper sauce is a perfect blend of flavors and textures. The creamy eggplant rolls are filled with a savory mixture of herbs and spices, then topped with a tangy bell pepper sauce. It's a dish that is sure to impress your family and friends!

Ingredients

• 2 large eggplants
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 2 red bell peppers
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 cup vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste

Directions

1. Preheat the oven to 375°F.
2. Slice the eggplants lengthwise into thin strips, about 1/4 inch thick.
3. In a bowl, mix together the ricotta cheese, Parmesan cheese, minced garlic, basil, oregano, salt, and pepper.
4. Spread a thin layer of the cheese mixture onto each eggplant strip and roll it up.
5. Place the rolled eggplant strips seam side down in a baking dish.
6. Bake in the preheated oven for 20-25 minutes, until the eggplant is tender.
7. Meanwhile, roast the red bell peppers over an open flame or under the broiler until charred on all sides.
8. Place the charred peppers in a bowl and cover them with plastic wrap to steam for 10 minutes.
9. Peel off the charred skin, remove the seeds, and chop the peppers.
10. In a skillet, heat the olive oil over medium heat and sauté the chopped onion and garlic until softened.
11. Add the chopped bell peppers, vegetable broth, salt, and pepper to the skillet and simmer for 10 minutes.
12. Blend the mixture until smooth using a immersion blender or regular blender.
13. Serve the eggplant rolls topped with the bell pepper sauce.
14. Enjoy!

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