Grilled Eggplant Roll-ups Stuffed with Goat Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Cups Spinach leaves washedsalt to taste freshly ground black pepper8 slices eggplant, sliced lengthwise 1/4" thick1/4 cup goat cheese1tablespoon chopped parsley8 strips roasted red bell peppers, cut 1/4"wideFOR THE SAUCE1 tablespoon olive oil1 tablespoon chopped shallots1/4 cup fresh, chopped tomotoes1/4 cup balsamic vinegar
1.Preheat the grill to medium and the oven to 350F
2.Heat 1 teaspoon olive oil in a skillet. Add the spinach and a pinch of salt and pepper and toss in the pan for about on minute. Remove from pan and let cool.
3.Brush the eggplant slices with olive oil and season with salt and pepper. Grill for 1 to 2 minutes on each side, taking care not to overcook.
4.Mix the goat cheese and parsley together. Season with salt and pepper. Shape the cheese into 8 cork-sized pieces.
5.To assemble: On the top of each slice of eggplant, place a strip of pepper, a few leaves of spinach, and a "cork" of cheese. Begin with the wide end of the eggplant and roll toward the narrow end. Place on a lightly oiled cookie sheet, seam side down. ( Steps 3-5 can be done ahead and kept in refrigerator up to 2 days)
6. Warm the roll-ups in the oven until thoroughly heated, about 8-10 minutes, longer if they have been refrigerated. While the roll-ups are warming make the sauce.
FOR THE SAUCE
1. Heat the olive oil in a small skillet over low heat. Add the shallots and cook until soft and translucent, about 2 minutes. Add the balsamic vinegar. Add the tomatoes and toss for 1 minute.
Bring to a boil. Remove from the heat.
2. Place 2 roll-ups on each plate. Spoon sauce over the top and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user HATE2BFAT.
2.Heat 1 teaspoon olive oil in a skillet. Add the spinach and a pinch of salt and pepper and toss in the pan for about on minute. Remove from pan and let cool.
3.Brush the eggplant slices with olive oil and season with salt and pepper. Grill for 1 to 2 minutes on each side, taking care not to overcook.
4.Mix the goat cheese and parsley together. Season with salt and pepper. Shape the cheese into 8 cork-sized pieces.
5.To assemble: On the top of each slice of eggplant, place a strip of pepper, a few leaves of spinach, and a "cork" of cheese. Begin with the wide end of the eggplant and roll toward the narrow end. Place on a lightly oiled cookie sheet, seam side down. ( Steps 3-5 can be done ahead and kept in refrigerator up to 2 days)
6. Warm the roll-ups in the oven until thoroughly heated, about 8-10 minutes, longer if they have been refrigerated. While the roll-ups are warming make the sauce.
FOR THE SAUCE
1. Heat the olive oil in a small skillet over low heat. Add the shallots and cook until soft and translucent, about 2 minutes. Add the balsamic vinegar. Add the tomatoes and toss for 1 minute.
Bring to a boil. Remove from the heat.
2. Place 2 roll-ups on each plate. Spoon sauce over the top and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user HATE2BFAT.
Nutritional Info Amount Per Serving
- Calories: 133.5
- Total Fat: 7.9 g
- Cholesterol: 11.2 mg
- Sodium: 171.4 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 3.4 g
- Protein: 4.8 g