Baked Eggplant Rollups
These Baked Eggplant Rollups are filled with a vegetable sauté and smeared with a garlic mayonnaise on the tops. This recipe is very easy to follow and tastes very good!
Preheat oven to 400 degrees F and line two baking sheets with foil. Grease foil.
Wash and trim the tops of the eggplants off. Then slice eggplants lengthwise into about 1/4" slices. Arrange on baking sheets, lightly season tops with salt & pepper and bake in the oven for 15-20 minutes.
While eggplants are baking dice the onion, shred the carrots and finely dice the bell peppers.
Preheat a large non-stick skillet over med-hi heat and sauté carrots, onion and bell peppers until soft (about 7-10 min). Add the vegeta, salt and pepper to the sauté and transfer to a bowl to cool.
When eggplants have baked and cooled start assembling the rollups. Take the widest part of the eggplant and place 1 heaping tbsp of the sauté mixture onto the eggplant. Roll eggplant and place back onto the baking sheet; repeat with remaining eggplant.
Crush garlic and add to 1/2 a cup of mayo; stir to combine and lightly smear tops of the rolled eggplants.
Place into the oven and reduce temperature to 350 degrees F. Bake for 30-40 minutes.
Remove; slightly cool and transfer rollups to paper towels to drain from any excess juices. Cool completely before serving.