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Grilled Eggplant Roll-Ups Stuffed with Goat Cheese Recipe

HEALTHY RECIPES

This recipe serves: 4

Preparation time: 20 minutes

Cooking time: 20 minutes

Ingredients

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

Cooking Instructions

1. Preheat the grill to medium and the oven to 350°F.

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.

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.

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.

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.

Nutrition Facts

Serving size: 2 roll-ups

Calories 213

Total Fat 16 g

Saturated Fat 4 g

Protein 5 g

Total Carbohydrate 14 g

Dietary Fiber 5 g

Sodium 232 mg

Percent Calories from Fat 65%

Percent Calories from Protein 9%

Percent Calories from Carbohydrate 26%

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