Grilled Eggplant Roll-Ups Stuffed with Goat Cheese
CATEGORIES
INGREDIENTS
  • Cooking Time: 20
  • Servings: 4
  • Preparation Time: 20
  • 2 cups spinach leaves washed
  • salt to taste
  • freshly ground black pepper
  • 8 slices eggplant, sliced lengthwise about 1/4" thick
  • 1/4 cup goat cheese
  • 1 tablespoon chopped parsley
  • 8 strips roasted red bell peppers, cut 1/4" wide
  • For the sauce:
  • 1 tablespoon olive oil
  • 1 tablespoon chopped shallots
  • 1/4 cup fresh, chopped tomatoes
  • 1/4 cup balsamic vinegar
DIRECTIONS
  2. Cooking Instructions
  3. 1. Preheat the grill to medium and the oven to 350°F.
  4. 2. Heat 1 teaspoon of the olive oil in a skillet. Add the spinach and a pinch each of salt and pepper and toss in the pan for about 1 minute. Remove from the pan and let cool.
  5. 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.
  6. 4. Mix the goat cheese and parsley together. Season with salt and pepper. Shape the cheese into 8 cork-sized pieces.
  7. 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.
  8. 6. Warm the roll-ups in the oven until thoroughly heated, about 8 to 10 minutes, longer if they have been refrigerated. While the roll-ups are warming, make the sauce.
  10. For the sauce:
  11. 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.
  12. 2. Place 2 roll-ups on each plate. Spoon sauce over the top and serve.
  14. Nutrition Facts
  15. Serving size: 2 roll-ups
  16. Calories 213
  17. Total Fat 16 g
  18. Saturated Fat 4 g
  19. Protein 5 g
  20. Total Carbohydrate 14 g
  21. Dietary Fiber 5 g
  22. Sodium 232 mg
  23. Percent Calories from Fat 65%
  24. Percent Calories from Protein 9%
  25. Percent Calories from Carbohydrate 26%