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Roasted Eggplant (Aubergine) Rolls Recipe

Roasted Eggplant (Aubergine) Rolls Recipe

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Ingredients:

Serving

2 tbsp canola oil
1 (1 1/2 lb) eggplants, peeled and sliced lengthwise (1/4-inch thick)
1/2 cup chopped onion
1 (16 oz) can diced tomatoes
1/4 cup reduced-fat mozzarella cheese
1 tbsp dried basil
1 tbsp dried oregano
1 tsp garlic powder
1 cup tomato sauce
1 cup fat-free ricotta cheese (or reduced fat )
1 cup coarsely chopped spinach

Directions:

Preheat the oven to 350 degrees.
Brush 1 tablespoon of the oil on the sliced eggplant, and roast it until tender, about 15 minutes.
Saute the onion in the remaining 1 tablespoon of the oil until tender, about 3-4 minutes.
Add the tomatoes (with the juice), and simmer for 15 minutes.
In a separate bowl, mix the ricotta, spinach, mozzarella, basil, oregano, and garlic.
Add salt and peper to taste.
Lightly coat a baking dish with cooking spray.
Spoon the cheese mixture on each slice of the eggplant, and roll up like a jelly roll.
Place the eggplant in the dish.
Continue until all the eggplant is used.
Top with the tomato sauce, and bake for 30 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	218.15 Kcal (913 kJ)
Calories from fat	63.53 Kcal
		% Daily Value*
Total Fat	7.06g	11%
Cholesterol	16.27mg	5%
Sodium	1112.07mg	46%
Potassium	572.02mg	12%
Total Carbs	27.82g	9%
Sugars	13.59g	54%
Dietary Fiber	5.94g	24%
Protein	10.8g	22%
Vitamin C	11.9mg	20%
Iron	1.6mg	9%
Calcium	326.4mg	33%

Amount Per 100 g
Calories	76.48 Kcal (320 kJ)
Calories from fat	22.27 Kcal
		% Daily Value*
Total Fat	2.47g	11%
Cholesterol	5.7mg	5%
Sodium	389.89mg	46%
Potassium	200.55mg	12%
Total Carbs	9.75g	9%
Sugars	4.76g	54%
Dietary Fiber	2.08g	24%
Protein	3.79g	22%
Vitamin C	4.2mg	20%
Iron	0.6mg	9%
Calcium	114.4mg	33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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