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    You are in: Home / Recipes / Roasted Eggplant (Aubergine) Rolls Recipe
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    Roasted Eggplant (Aubergine) Rolls

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    nnreq's Note:

    Great light appetizer or snack.

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    Units: US | Metric


    1. 1
      Preheat oven to 450 degrees.
    2. 2
      Spray 2 nonstick baking sheets with nonstick cooking spray; set aside.
    3. 3
      Trim ends from eggplants; cut lengthwise into 1/4 inch thick slices.
    4. 4
      Discard outside slices that are mostly skin.
    5. 5
      (you will have about 16 slices).
    6. 6
      Combine lemon juice and olive oil in small bowl; brush lightly over both sides of eggplant slices.
    7. 7
      Arrange slices in single layer on baking sheets.
    8. 8
      Bake 10 to 12 minutes or until slightly golden brown on bottom.
    9. 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. 10
      Transfer slices to plate; cool.
    11. 11
      Meanwhile, stlr cream cheese in small bowl until smooth.
    12. 12
      Add sour cream, green onion, tomatoes, garlic, oregano and pepper; stir until blended.
    13. 13
      Place eggplant slices on work surface; spread about 1 teaspoon cream cheese mixture evenly over each slice.
    14. 14
      Arrange spinach leaves on to leavign 1/2 inch boarder.
    15. 15
      Roll up, beginning at narrower end; aly rolls seam side down on servign platter.
    16. 16
      (if making ahead, cover and refrigerate up to 2 days. Bring to room temperature before serving).
    17. 17
      Serve with warn spaghetti sauce.

    Ratings & Reviews:

    • on July 28, 2003


      I had one medium eggplant and one CJUMBO-sized eggplant - so I ended up with 30 slices. All I did was use 1.5 recipes for the filling and filled each roll with 1/2 tsp filling (which was sufficient, it practically squited out the sides ;). Delicious! Great combo or flavors. I love eggplant, love sun-dried tomatoes, love oregano. I used lite firm tofu in place of the cream cheese and omitted the olive oil and lemon. Filling and eggplants can be made ahead and stored separately and assembled later. I used the gazpacho by-product from my Rainbow Roasted Salsa as a dip (I used a habanero for it - oh boy). I will certainly enjoy these leftovers.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Eggplant (Aubergine) Rolls

    Serving Size: 1 (185 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 74.7
    Calories from Fat 17
    Total Fat 1.9 g
    Saturated Fat 0.3 g
    Cholesterol 0.3 mg
    Sodium 176.1 mg
    Total Carbohydrate 13.6 g
    Dietary Fiber 5.4 g
    Sugars 6.5 g
    Protein 2.9 g

    The following items or measurements are not included:

    fat free cream cheese

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