Eggplant & Goat Cheese Rolls
|Eggplant||1 Pound, stems removed (Oriental Or Regular)|
|Olive oil||1 1⁄2 Tablespoon|
|Soft goat cheese||3 Ounce, such as montrachet|
|Watercress sprigs||16 , rinsed and crisped|
Cut eggplants lengthwise into 1/4- to 1/3-inch-thick slices if using regular eggplant, cut slices in half lengthwise.
Brush both sides of slices with oil; place slices in a single layer on large baking sheets.
Bake in a 450° oven for 8 minutes; turn over and continue to bake until very soft when pressed about 5 more minutes.
Remove from pans and let cool.
Divide cheese equally among eggplant slices, placing it at end of each slice.
Top cheese on each slice with a sprig of watercress, letting leaves hang over edges of eggplant.
Roll up and arrange on a platter.
Makes 12 to 16 appetizers 4 to 6 servings.
Serving size: Complete recipe
Calories 539 Calories from Fat 364
% Daily Value*
Total Fat 41 g63.6%
Saturated Fat 15.7 g78.3%
Trans Fat 0 g
Cholesterol 39.1 mg13%
Sodium 335.7 mg14%
Total Carbohydrates 27 g9.1%
Dietary Fiber 15.6 g62.3%
Sugars 11.5 g
Protein 21 g42.1%
Vitamin A 40.4% Vitamin C 39.6%
Calcium 19.9% Iron 16.1%
*Based on a 2000 Calorie diet