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Publix Aprons

Eggplant Roulades

Eggplant Roulades
Total Time:
45 minutes
Active Time:
15 minutes


Nonstick aluminum foil
2 medium eggplants (about 3 lb)
Olive oil cooking spray
1 1/2 teaspoons salt-free Italian seasoning, divided
1/2 seedless cucumber, sliced
3 plum tomatoes, sliced
1 tablespoon fresh dill, finely chopped
2 tablespoons walnut pieces, finely chopped
1/2 cup cucumber Greek yogurt dip
1 cup sliced roasted red peppers
3 cups spring mix salad blend
1 tablespoon balsamic glaze


  1. Preheat oven to 400°F. Line baking sheet with foil. Cut eggplants lengthwise into 1/4-inch-thick slices (about 16 pieces); coat with spray and place on baking sheet. Sprinkle with 1 teaspoon seasoning; bake 20–22 minutes or until tender. Chill 10 minutes.
  2. Slice cucumber (1 cup) and tomatoes (1 cup) into 3-inch-long strips. Chop dill and walnuts; combine with dip. Place 1 tablespoon dip mixture on shortest end of eggplants, then add two strips of cucumber, tomato, and red pepper perpendicular to eggplant.
  3. Top each with 1/4 cup greens, then roll up eggplant around vegetables and place on serving platter, seam-side down. Sprinkle eggplant roulades with remaining 1/2 teaspoon seasoning; drizzle with balsamic glaze. Serve.

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Nutritional Information

CALORIES (per 1/8 recipe) 80kcal; FAT 2.50g; SAT FAT 0.50g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 95mg; CARB 15g; FIBER 6.00g; SUGARS 7g; PROTEIN 4g; CALC 4%; VIT A 25%; VIT C 30%; IRON 6%

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