Roasted Eggplant (Aubergine) Rolls |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Great light appetizer or snack. Ingredients:
2 medium eggplants |
2 tablespoons lemon juice |
1 teaspoon olive oil |
4 tablespoons fat free cream cheese (2 ounces) |
2 tablespoons nonfat sour cream |
1 green onion |
4 sun-dried tomatoes packed in oil, drained and minced |
1 garlic clove, minced |
1/4 teaspoon dried oregano |
1/8 teaspoon black pepper |
16 medium spinach leaves, washed, stemmed and dried |
1 cup of bottled spaghetti sauce |
Directions:
1. Preheat oven to 450 degrees.
2. Spray 2 nonstick baking sheets with nonstick cooking spray; set aside.
3. Trim ends from eggplants; cut lengthwise into 1/4 inch thick slices.
4. Discard outside slices that are mostly skin.
5. (you will have about 16 slices).
6. Combine lemon juice and olive oil in small bowl; brush lightly over both sides of eggplant slices.
7. Arrange slices in single layer on baking sheets.
8. Bake 10 to 12 minutes or until slightly golden brown on bottom.
9. Turn slices over and bake 10 to 12 minutes more or until golden on both sides and tender (slices may not brown evenly; turn slices as they brown. Some very dark spots will occur).
10. Transfer slices to plate; cool.
11. Meanwhile, stlr cream cheese in small bowl until smooth.
12. Add sour cream, green onion, tomatoes, garlic, oregano and pepper; stir until blended.
13. Place eggplant slices on work surface; spread about 1 teaspoon cream cheese mixture evenly over each slice.
14. Arrange spinach leaves on to leavign 1/2 inch boarder.
15. Roll up, beginning at narrower end; aly rolls seam side down on servign platter.
16. (if making ahead, cover and refrigerate up to 2 days. Bring to room temperature before serving).
17. Serve with warn spaghetti sauce.
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