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Eggplant Rolls With Garlic-Herb Cheese

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  Eggplants 2 Pound (2 Medium Sized)
  Salt 1 Teaspoon
  Regular garlic herb cheese/Light garlic-herb cheese 1⁄2 Pound, softened
  Raspberry vinegar 1⁄4 Cup (4 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Herbes de provence/Fines herbes / desired blend of dried herbs 1 Tablespoon
  Salt To Taste (For Making Marinade)
  Freshly ground black pepper To Taste

To Prepare Eggplant: Peel eggplant and slice lengthwise into 3/8-inch slices.
Place on paper towels, sprinkle with salt and let stand for at least 30 minutes.
Pat dry.
Preheat oven to 375°F.
Line 2 baking sheets with parchment paper or heavy foil; grease or spray with cooking spray.
Place eggplant slices on baking sheets and bake for 10 to 14 minutes, turning after 6 minutes, until slices are soft enough to roll.
Loosen bottoms with a spatula and leave on sheets to cool to room temperature.
To Assemble: Spread each slice of eggplant with about 2 teaspoons cheese.
Roll up jelly-roll fashion.
Place, seam side down, in a shallow glass dish.
To Marinate: In a small bowl, whisk together vinegar, oil, garlic, herbs, and salt and pepper to taste.
Pour over eggplant rolls, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.

Recipe Summary

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2127 Calories from Fat 1618

% Daily Value*

Total Fat 182 g279.7%

Saturated Fat 63.2 g316.2%

Trans Fat 0 g

Cholesterol 240 mg80%

Sodium 4905.9 mg204.4%

Total Carbohydrates 73 g24.4%

Dietary Fiber 31.2 g124.8%

Sugars 21.4 g

Protein 58 g115.2%

Vitamin A 5% Vitamin C 36.2%

Calcium 10.1% Iron 17.7%

*Based on a 2000 Calorie diet

Eggplant Rolls With Garlic-Herb Cheese Recipe