Eggplant Roll-Ups (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
1 large, firm eggplant |
salt and pepper |
grill seasoning blend (recommended: mccormick montreal seasoning) |
1 cup semi-soft garlic and herb cheese (recommended: alouette or boursin) |
1 cup ricotta cheese |
1/2 cup freshly grated parmigiano, a couple of handfuls |
a few grinds black pepper |
6 to 8 soft sun-dried tomatoes, chopped (tender sun-dried tomatoes are available in small pouches in produce department) |
2 cups arugula leaves, chopped |
1 cup basil leaves, chopped |
Directions:
1. Heat a grill pan over high heat. Thinly slice the eggplant, a minimum of 18 slices. Season with salt, pepper and grill seasoning blend. Grill the thin slices to tenderize the eggplant, 2 to 3 minutes on each side or until cooked through. Combine the cheeses, black pepper and sun-dried tomatoes. Top each slice of cooked eggplant with a dab of cheese and some arugula and basil then roll up. The eggplant roll ups should have a few greens sticking out of both ends.
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