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Eggplant Roulades
Recipes
Eggplant Roulades
8 servings
45 minutes total (Active 15 minutes)

Ingredients

  • Nonstick aluminum foil
  • 2 medium eggplants (about 3 lb)
  • Olive oil cooking spray
  • 1 ½ teaspoons salt-free Italian seasoning, divided
  • ½ seedless cucumber, sliced
  • 3 plum tomatoes, sliced
  • 1 tablespoon fresh dill, finely chopped
  • 2 tablespoons walnut pieces, finely chopped
  • ½ cup cucumber Greek yogurt dip
  • 1 cup sliced roasted red peppers
  • 3 cups spring mix salad blend
  • 1 tablespoon balsamic glaze

Steps

    1. Preheat oven to 400°F. Line baking sheet with foil. Cut eggplants lengthwise into ¼-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 ¼ cup greens, then roll up eggplant around vegetables and place on serving platter, seam-side down. Sprinkle eggplant roulades with remaining ½ teaspoon seasoning; drizzle with balsamic glaze. Serve.

Amount per ⅛ recipe serving: Calories 80, Total Fat 2.5g, Sat Fat 0.5g, Trans Fat 0g, Chol 0mg, Sodium 95mg, Total Carb 15g, Fiber 6g, Sugars 7g, Protein 4g, Calc 4%, Vitamin A 25%, Vitamin C 30%, Iron 6%