Roasted Eggplant Rolls the Editors of Publications International, Ltd.
Roasted Eggplant Rolls
Makes 8 servings (16 rolls)
|2||medium eggplants (3/4 pound each)|
|2||tablespoons lemon juice|
|1||teaspoon olive oil|
|4||tablespoons (2 ounces) fat-free cream cheese|
|2||tablespoons fat-free sour cream|
|1||green onion, minced|
|4||sun-dried tomatoes (packed in oil), rinsed, drained and minced|
|1||clove garlic, minced|
|1/4||teaspoon dried oregano|
|1/8||teaspoon black pepper|
|16||fresh stemmed spinach leaves|
|1||cup meatless pasta sauce|
- Preheat oven to 450°F. Spray 2 nonstick baking sheets with nonstick cooking spray; set aside. Trim ends from eggplants. Cut eggplants lengthwise into 1/4-inch-thick slices. Discard outside slices that are mostly skin. (You will have about 16 slices total.) Arrange slices in single layer on prepared baking sheets.
- Combine lemon juice and olive oil in small bowl; brush lightly over both sides of eggplant slices. Bake 22 to 24 minutes or until slightly golden brown, turning once. Transfer eggplant slices to plate; cool.
- Meanwhile, stir together cream cheese, sour cream, green onion, sun-dried tomatoes, garlic, oregano and pepper in small bowl until blended.
- Spread about 1 teaspoon cream cheese mixture evenly over each eggplant slice. Arrange spinach leaf on top, leaving 1/2-inch border. Roll up, beginning at small end. Lay rolls, seam side down, on serving platter. (If making ahead, cover and refrigerate up to 2 days. Bring to room temperature before serving.) Serve with warmed spaghetti sauce.
|Serving Size:||2 rolls with 2 tablespoons spaghetti sauce|
|Calories from Fat||27 %|
|Total Fat||3 g|
|Saturated Fat||<1 g|
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