See Also: Roasted Eggplant Rolls(recipes)
Roasted Eggplant Dip(recipes)
Roasted Eggplant Spread(recipes)
Roasted Eggplant Spread with Focaccia(recipes)
Roasted Red Pepper, Eggplant, Goat Cheese and Olive Pizza(recipes)
Roasted Turkey Rolls(recipes)
eggplant(dictionary)
eggplant(encyclopedia)
eggplant(medicine)
Eggplant(recipes)

Roasted Eggplant Rolls (recipes)


Roasted Eggplant Rolls

Yield: Makes 8 servings (16 rolls)



Ingredients:



2medium eggplants (3/4 pound each)

2tablespoons lemon juice

1teaspoon olive oil

4tablespoons (2 ounces) fat-free cream cheese

2tablespoons fat-free sour cream

1green onion, minced

4sun-dried tomatoes (packed in oil), rinsed, drained and minced

1clove garlic, minced

1/4teaspoon dried oregano

1/8teaspoon black pepper

16fresh stemmed spinach leaves

1cup meatless pasta sauce









Preparation:





1.Preheat oven to 450°F. Spray 2 nonstick baking sheets with nonstick cooking spray; set aside. Trim ends from eggplants. Cut eggplants lengthwise into 1/4-inch-thick slices. Discard outside slices that are mostly skin. (You will have about 16 slices total.) Arrange slices in single layer on prepared baking sheets.2.Combine lemon juice and olive oil in small bowl; brush lightly over both sides of eggplant slices. Bake 22 to 24 minutes or until slightly golden brown, turning once. Transfer eggplant slices to plate; cool.3.Meanwhile, stir together cream cheese, sour cream, green onion, sun-dried tomatoes, garlic, oregano and pepper in small bowl until blended.4.Spread about 1 teaspoon cream cheese mixture evenly over each eggplant slice. Arrange spinach leaf on top, leaving 1/2-inch border. Roll up, beginning at small end. Lay rolls, seam side down, on serving platter. (If making ahead, cover and refrigerate up to 2 days. Bring to room temperature before serving.) Serve with warmed spaghetti sauce.









Nutritional Information:







Serving Size: 2 rolls with 2 tablespoons spaghetti sauce







Sodium

213 mg







Protein

3 g







Fiber









Carbohydrate

12 g







Saturated Fat









Total Fat

3 g







Calories from Fat

27 %







Calories

77









Dietary Exchange:







Fat

1/2







Vegetable

2