Roasted Eggplant (Aubergine) Rolls

Submitted by nnreq

"Great light appetizer or snack."

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 8

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.

Reviews

[nomnom]

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.