Grilled Eggplant Rolls
Deliciously grilled eggplant roles stuffed with spinach & cheeses make for a great dinner on its on or a fabulous side dish.
Preparation: 20 minutes
Cooking time: 60 minutes
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 jar of organic tomato sauce (350 g)
4 tablespoon grated parmesan
Sea salt & freshly ground pepper
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.