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

    Average Rating:

    3 Total Reviews

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    • on October 05, 2002

      This is a good recipe that I made a few adjustments to for my own taste. First, I left out the spinach for my family and I added a little salt with the other seasonings. The directions don't say what to do with the onions and diced tomatoes so I added them to the cup of tomato sauce to top the eggplant. I added a little brown sugar to sweeten and remove the acid of the tomatoes. I also salted and drained the eggplant for 30 minutes before putting it in the oven - just what I've always personally done with eggplant. My family are cheese lovers so I also added mozzarella on top of the sauce before baking. Just adjustments to suit our tastes.

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    • on July 16, 2012

      Awesome eggplant dish! Fun to make and fun to let kids help to make. I used fresh basil and fresh garlic in place of dried/powder. I also had fresh tomatoes that I used in place of canned. I sprinkled shaved parmesan cheese over the top of the sauced-topped eggplant rolls before baking. This was fabulous. Thanx for sharing the recipe!

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    • on November 18, 2004

      Really nice dish. I discovered halfway through the cooking process that we had no more mozzarella so I left it out, but it was still fabulous. Thanks for posting!

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    Nutritional Facts for Roasted Eggplant (Aubergine) Rolls

    Serving Size: 1 (381 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 153.3
     
    Calories from Fat 69
    45%
    Total Fat 7.7 g
    11%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 337.8 mg
    14%
    Total Carbohydrate 20.8 g
    6%
    Dietary Fiber 9.1 g
    36%
    Sugars 10.5 g
    42%
    Protein 4.2 g
    8%

    The following items or measurements are not included:

    reduced-fat mozzarella cheese

    fat-free ricotta cheese

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