Low Fat Eggplant Rolls (Revised from 220002 - K) (Vegetarian Too |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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These are REALLY GREAT! How I found recipe was again FATE! Simple, easy to do! Modified slightly and you can too! Ingredients:
2 eggplants |
1 onion |
4 ounces mushrooms |
1 teaspoon cayenne pepper (optional) |
2 garlic cloves |
1 cup couscous |
1 cup boiling water |
4 ounces fat free mozzarella cheese |
1/4 cup sun-dried tomato |
2 cups vegetable stock |
2 cups tomato sauce |
1 pinch salt |
1 pinch black pepper |
cooking spray |
1/4 cup basil |
Directions:
1. Use 1 tbsp of stock (could be chicken or vegetable) and saute mushrooms, garlic and onion until soft (About 5 minutes).
2. In saucepan, add 1 cup cous cous (I LOVE Ainsley's! If need nutrituional breakdown, I can provide) and 1 cup boiling water; let sit for 5 minutes and fluff with fork.
3. ADD mushroom mixture to cous cous and add finely diced sundried tomatoes, cayenne pepper if using and fat-free cheese (NOTE: Not tomatoes soaked in oil).
4. ADD 2 cups stock and cover for about 20 minutes until liquid is absorbed. (NOTE: Would suggest you stir about every 4 minutes as cheese might cause mixture to stick).
5. HEAT GRILLER.
6. Slice eggplant lengthwise into 6 slices.
7. Place eggplant on al foil lined flat pan, coat both sides lightly with cooking spray, salt and pepper; GRILL 5 minutes each side.
8. Place cous cous mixture onto eggplant slice and roll up.
9. In baking pan, place 2 cups cups tomato sauce.
10. Place eggplant slices seam side down into tomato sauce.
11. Cover with al foil and bake 25 minutes.
12. Garnish with basil.
13. NOTE: Depending on the size of the eggplants, you mat need to adjust the amount of tomato sauce to 3 cups.
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