The Washington Post

Eggplant roll-ups with spinach and goat cheese are a fresh fit for fall.

- Recipe tested by Hattie Ulan; email questions to food@

4 to 6 servings

Active time: 1 hour 20 mins; Total time: 1 hour 40 mins The eggplant may be grilled up to 3 days ahead and stored in an airtight container in the refrigerat­or. The sauce can be refrigerat­ed in an airtight container in the refrigerat­or for up to 3 days.

From cookbook author and registered nutritioni­st, Ellie Krieger.


2 medium globe or Italian eggplants (11/ pounds each),


stems trimmed and cut lengthwise into 1/4-inch thick slices

4 tablespoon­s olive oil, divided

1/ teaspoon plus 1/ teaspoon

2 8

salt, divided

2 cloves garlic, minced or finely grated

2 pounds fresh, ripe tomatoes, cored, seeded and chopped (about 4 cups)

1/ teaspoon freshly ground


black pepper, divided

One (10-ounce) package frozen chopped spinach, thawed and squeezed dry

4 ounces soft goat cheese

1/ cup lightly packed fresh


parsley, chopped, plus more for serving

1/ cup (scant 1 ounce) grated


Parmesan cheese

1 large egg, lightly beaten


Using the 12 longest slices of the eggplant, 3 tablespoon­s of the oil and 1/ teaspoon of the 4 salt, brush each slice on both sides with oil, then sprinkle one side with salt. (Save any remaining eggplant for another use.) Preheat a grill or a grill pan over medium-high heat and grill the eggplant, in batches if necessary, until tender and grill marks form, 4 to 6 minutes per side. Transfer to a plate or refrigerat­e in an airtight container until needed.

Position a rack in the middle of the oven and preheat to 375 degrees.

In a large, deep skillet over medium-high heat, heat the remaining 1 tablespoon of oil until shimmering. Add the garlic and cook, stirring, until pale golden, 20 to 30 seconds. Add the tomatoes and 1/ teaspoon

4 each of salt and pepper and cook, stirring frequently, until the tomatoes have broken down and have become thick and saucy, about 6 minutes. Remove from the heat and set aside, or refrigerat­e until needed.

In a medium bowl, combine the spinach, goat cheese, parsley, Parmesan cheese, egg and the remaining 1/ teaspoon of


salt and 1/ teaspoon of pepper.


Spread 1 cup of the tomato sauce on the bottom of a large baking dish. Working with 1 eggplant slice at a time, put about 1 tablespoon of the filling on the more tapered end of an eggplant slice and roll it up to enclose the filling. Place the roll-up, seam side down, in the baking dish. Repeat with the remaining eggplant slices, then spoon the remaining sauce over the roll-ups. Cover the dish with foil and bake for about 20 minutes, or until the sauce is bubbling and the filling is heated through.

Remove from the oven, sprinkle with additional parsley and serve hot.

Nutrition | Per serving (based on 6, 2 rollups): 260 calories, 12 g protein, 22 g carbohydra­tes, 16 g fat, 5 g saturated fat, 44 mg cholestero­l, 445 mg sodium, 11 g dietary fiber, 10 g sugar

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