Grilled eggplant rolls

Preparation: 20 minutes

Cooking time: 60 minutes

Serves: 4

 

Ingredients:

  • 2 medium sized eggplants

  • 4 tablespoons extra virgin olive oil

  • 1 medium sized onion, diced

  • 3 cloves garlic, diced

  • 4 cups fresh spinach leaves

  • ½ cup fresh parsley, chopped

  • 2 red capsicums

  • 250 g ricotta cheese

  • 100 g feta cheese

  • 1 egg

  • 1 jar of organic tomato sauce (350 g)

  • 4 tablespoon grated parmesan

  • Sea salt & freshly ground pepper

 

Method:

  • Cut the eggplants lengthwise in thin slices. Generously salt the slices and wrap them in a tea towel for about 30 minutes. The salt will draw out the moisture.

  • Pat the eggplant slices dry with paper towels, brush with a little bit of olive oil and grill them for about 5 minutes on each side (or until they get lightly golden).

  • Slice the capsicum in big chunks and grill them for a few minutes until the skin blisters. Let them cool and then peel off the skin and chop them up.

  • Heat 2 tablespoons of olive oil in a heavy skillet to medium heat and sauté the onions for a few minutes - until translucent. Add the garlic and sauté for another minute. Add the spinach and parsley and sauté for another 5 minutes, until wilted. Season with salt & pepper.

  • In a bowl combine the ricotta, feta and egg. Stir in the spinach mixture and the capsicum.

  • Pre-heat the oven to 180 C.

  • Lightly grease a baking dish with olive oil.

  • Put a spoonful of the spinach mix on the widest part of an eggplant slice and roll it up, placing the seam down in the baking dish. Repeat with the rest.

  • Pour the tomato sauce evenly over the rolls and grate some parmesan on top.

  • Bake for about 45 minutes.

 

Nutrition (per serve):

 

Calories 425; Fat 26.5 g; Sat. Fat 10.7 g; Carbs 26.5 g; Sugar 13.3 g; Fiber 11.9 g; Protein 18.2 g

Tip: You can use low-fat ricotta and low-fat feta to lower the fat content.