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