Eggplant roll-ups with chicken and tomato butter

Eggplant roll-ups with chicken and tomato butter

This tomato butter will have you singing its praises from the rooftops! And then combine it with flavorful eggplant roll-ups drenched in tomato sauce? Beyond delicious! People will be tripping over themselves to get to the table.

Eggplant roll-ups with chicken and tomato butter

This tomato butter will have you singing its praises from the rooftops! And then combine it with flavorful eggplant roll-ups drenched in tomato sauce? Beyond delicious! People will be tripping over themselves to get to the table.
USMetric
4 servingservings

Ingredients

Eggplant roll-ups
  • 25 oz. 700 g eggplant
  • 7½ oz. 210 g cream cheese
  • 7½ oz. 210 g (450 ml) shredded cheese
  • ½ cup 120 ml parmesan cheese, grated
  • 4 tbsp 60 ml fresh basil or fresh parsley
  • 1 1 eggeggs
  • 1 tsp 1 tsp salt
  • ¼ tsp ¼ tsp ground black pepper
  • 1 cup 240 ml tomato sauce, unsweetened
  • 2 tbsp 2 tbsp olive oil
Chicken
  • 4 4 chicken breastchicken breasts
  • 2 tbsp 2 tbsp butter or olive oil, for frying
Tomato butter
  • 3 oz. 90 g butter, at room temperature
  • ½ tsp ½ tsp sea salt
  • ¼ tsp ¼ tsp ground black pepper
  • 1 tbsp 1 tbsp tomato paste
  • 1 tsp 1 tsp red wine vinegar
  • 1 pinch 1 pinch ground cinnamon
  • 1 tbsp 1 tbsp paprika powder
  • ½ tsp ½ tsp onion powder

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Mix all the ingredients for the flavored butter in a small bowl and reserve.
  2. Preheat the oven to 350°F (175°C). Cut the eggplant in half-inch sized slices lengthwise and place them on a baking sheet lined with parchment paper.
  3. Salt and let sit for 10 minutes. Dry off excess liquid with a paper towel or a clean kitchen towel.
  4. Bake for 20 minutes or until the eggplant is lightly browned and softened. Remove from the oven and let cool.
  5. Increase the oven temperature to 400°F (200°C).
  6. Combine the cream cheese, 2/3 mozzarella, 2/3 parmesan, basil, egg, salt, and pepper in a medium bowl.
  7. Spread out half of the tomato sauce in a baking dish.
  8. Add the cheese mixture to the eggplant slices. Roll up and place the roll ups seam down in the baking dish.
  9. Add the rest of the tomato sauce and sprinkle the rest of the cheese on top. Drizzle olive oil over the dish.
  10. Bake for 20 minutes or until the cheese is golden brown and bubbling.
  11. Meanwhile, season the chicken with salt and pepper and fry in olive oil or butter until golden on the outside and cooked through.
  12. Serve tomato butter on chicken.

Tip!

Try adding finely diced cherry tomatoes to the tomato butter in place of the tomato paste. It’s the perfect way to add a touch of garden freshness!

You might also like

2 comments

  1. Regina
    Regarding Eggplant Roll-ups with Chicken & Tomato Butter, the automatic setting for serving size is at 4 servings. However, when I changed it to 8 servings the quantity increases are all wrong. Please check it and make the proper corrections.
  2. Steffi
    Fabulous and scrummy! My French husband says this is one of the best meals I have ever made!
    Omitted the mozzarella as we had none in the cupboard, so I just used; cream cheese, cheddar and parmesan.
    400g of tinned tomatoes cooked on the stove with some salt & pepper, basil leaves and a few pinches of sweetener was the base of my tomato sauce. I did also grind some star anise, coriander seeds and cloves into the sauce to match the ketchup recipe also on this site, for some extra bang.
    Love it!

Leave a reply

Reply to comment #0 by