Sure! Let’s dive into the flavorful world of Roasted Eggplant (Aubergine) Rolls, a delightful dish that combines the earthy richness of eggplant with a creamy, tangy filling. This recipe is perfect for gatherings, parties, or just when you’re craving something deliciously satisfying. 🍆🌯
Roasted Eggplant (Aubergine) Rolls
Recipe Information:
- Cook Time: 25 minutes
- Prep Time: 20 minutes
- Total Time: 45 minutes
- Servings: 8
- Calories per Serving: 74.7
- Rating: ⭐⭐⭐⭐⭐ (based on 1 review)
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Eggplants |
| 2 | Lemon juice |
| 1 | Olive oil |
| 4 | Fat-free cream cheese |
| 2 | Nonfat sour cream |
| 1 | Green onion |
| 4 | Sun-dried tomatoes packed in oil |
| 1 | Garlic clove |
| 1/4 | Dried oregano |
| 1/8 | Black pepper |
| 16 | Spinach leaves |
Instructions:
-
Preheat oven to 450 degrees Fahrenheit.
“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. • Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business -
-
Prepare baking sheets by spraying 2 nonstick baking sheets with nonstick cooking spray; set them aside.
-
Trim ends from the eggplants and cut them lengthwise into 1/4 inch thick slices. Discard outside slices that are mostly skin. You should have about 16 slices in total.
-
Combine lemon juice and olive oil in a small bowl; brush the mixture lightly over both sides of the eggplant slices.
-
Arrange the slices in a single layer on the prepared baking sheets.
-
Bake for 10 to 12 minutes or until slightly golden brown on the bottom. Then, turn the slices over and bake for an additional 10 to 12 minutes, or until golden on both sides and tender. Some slices may not brown evenly, so turn them as needed. Some very dark spots may occur.
-
Transfer the slices to a plate and let them cool.
-
Meanwhile, stir cream cheese in a small bowl until smooth. Then, add sour cream, green onion, sun-dried tomatoes, garlic, oregano, and black pepper. Stir until all the ingredients are well blended.
-
Place the eggplant slices on a work surface and spread about 1 teaspoon of the cream cheese mixture evenly over each slice.
-
Arrange spinach leaves on top, leaving a 1/2 inch border.
-
Roll up the slices, beginning at the narrower end, and place the rolls seam side down on a serving platter.
-
Optional: If making ahead, cover and refrigerate the rolls for up to 2 days. Bring them to room temperature before serving.
-
Serve with warm spaghetti sauce for a delightful flavor pairing.
Nutritional Information (per serving):
- Calories: 74.7
- Fat: 1.9g
- Saturated Fat: 0.3g
- Cholesterol: 0.4mg
- Sodium: 176.2mg
- Carbohydrates: 13.6g
- Fiber: 5.4g
- Sugar: 6.5g
- Protein: 2.9g
These Roasted Eggplant Rolls are a fantastic appetizer or side dish that’s sure to impress your guests with its vibrant flavors and elegant presentation. Enjoy creating and sharing this delicious recipe from lovewithrecipes.com! 🥂🍽️
