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    You are in: Home / Recipes / Rolled Stuffed Eggplant (Aubergine) Recipe
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    Rolled Stuffed Eggplant (Aubergine)

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on October 19, 2013

      Wonderful recipe - breading the eggplant before baking makes all the difference. I cheated and used jarred sauce - but the eggplant was wonderful!! My husband even raved about it and he's a meat and potatoes man. Will definitely make this again! Thank you!!

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    • on January 19, 2013

      We loved this recipe. I add onions and more garlic to the sauce and doubled it. when it was finished cooking I blended it and then add a bit of butter to give it creaminess.
      I served these over linguine that I mix with spaghetti squash. it was delirious. thanks for sharing

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    • on October 09, 2007

      This tasted really good when I was done cooking. I wasnt able to slice the egg plant thin enough to form rolls though so I ended up making them like sandwiches. Laying one slice down, covering it with the cheese mixture, then covering it with another. thanks for the recipe

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    • on July 07, 2007

      Awesome dish! I used more garlic in the sauce and fresh basil and also added some fresh garlic to the cheese mixture. I cut the amount of parsely by half. This recipe is outstanding and I will definately be making it again!!!

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    • on August 21, 2006

      I absolutely loved this dish and it was so easy! I thought I had already rated it a long time ago. I've made it a few times already. My DH is picky and he couldn't get enough. Thnak you, Tweeky.

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    • on November 14, 2003

      Oh I just couldn`t stop picking at the eggplant. There goes my diet!So very good. For the sauce I fried in garlic and I added 1 diced onion cooked till translucent then placed the rest of the sauce ingredients in my pot and used the hand blender to blend till smooth and yes I did double it. I used dried herbs to start and finish the sauce with fresh herbs. I added grated cheese to the bread crumb mixture. I set my oven temp at 350 degrees and baked for 30 minutes. This was is great! Thanks for the wonderful recipe. This is a must make!

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    Nutritional Facts for Rolled Stuffed Eggplant (Aubergine)

    Serving Size: 1 (342 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 537.6
     
    Calories from Fat 270
    50%
    Total Fat 30.0 g
    46%
    Saturated Fat 10.2 g
    51%
    Cholesterol 101.9 mg
    33%
    Sodium 797.4 mg
    33%
    Total Carbohydrate 47.8 g
    15%
    Dietary Fiber 5.8 g
    23%
    Sugars 8.1 g
    32%
    Protein 20.5 g
    41%

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