Eggplant Rolls with Béchamel Sauce

“Involtini di melanzano con la béhamel” is a classic Italian Summer recipe from Venice. Tomato sauce is replaced with roast red capsicum sauce in this recipe, which feeds 2-3 hungry people as a main. It’ll take some time to create this dish but is totally worth it.

3 medium-sized dark skinned eggplants, thinly sliced
Sea salt, to taste
4 cups of extra virgin olive oil
Fresh basil leaves for garnish

Béchamel Sauce:
4 tablespoons of dairy-free margarine or butter
2 tablespoons of plain flour (I use gluten-free)
1 cup soy or nut milk
1 handful of cheese or vegan cheese, grated (optional)

Red Capsicum Sauce:
4 red capsicums, seeds removed and cut in half
1 bulb of garlic
2 tablespoons of olive oil
2 teaspoons of balsamic vinegar
Salt & ground black pepper, to taste

1. Preheat the oven to 200ºC (390ºF).

2. Arrange the eggplant slices in a large bowl and cover with salt. Leave for 30 minutes to get rid of their bitterness.
3. Make the béchamel sauce – click here to read the instructions.
4. Set béchamel sauce aside to cool.

5. Make the  roast capsicum sauce – click here to read the instructions.
6. Rinse the eggplant slices in cold water and pat dry with clean kitchen cloth.
7. Heat 2 cups of of olive oil in a sauté frypan (with high sides) over medium-high heat and bringing to frying temperature.
8. Add a single layer of the slices and cook until golden on both sides, reducing the heat if oil begins to burn or the eggplants colour too quickly.
9. Transfer the cooked eggplant slices to a plate with absorbent towel to drain off oil.
10. Repeat until all of the eggplant slices are cooked. If more olive oil is needed, add to an empty pan and bring to frying temperature before cooking a new batch.
11. Arrange the eggplant slices on a flat surface. Place a small amount (1-2 teaspoons) of the béchamel sauce on one end of each slice and roll the eggplant around it.
12. Arrange the eggplant rolls tightly in a oven-proof serving dish. Spoon the tomato/capsicum sauce over the eggplant.

12. Bake until heated through, about 20 minutes.
13. Garnish with the fresh basil and serve warm or at room temperature.

SOURCE: My brother introduced this recipe to me. Thanks, Simon.


2 Comments Add yours

  1. Anonymous says:

    This looks delish! We have a heap of zucchinis growing at the moment, I’m going to give this a go with them as a substitute to the eggplant.

    1. vegematarian says:

      Yum! Zucchinis would be a great replacement. Let me know how you go, Cate 🙂

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