You are here

Eggplant Roll Ups

Veggie.Lover's picture
Ingredients
  All purpose flour 2 Tablespoon
  Chili powder 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Ground oregano 1⁄4 Teaspoon
  Ground cumin 1 Dash
  Water 1 1⁄2 Cup (24 tbs)
  No salt added tomato sauce 1⁄2 Cup (8 tbs)
  Eggplant 1
  Nonfat cottage cheese 1⁄2 Cup (8 tbs)
  Shredded low fat monterey jack cheese 2 Ounce (1/2 Cup)
  Minced green onions 3 Tablespoon (Divided)
  Jalapeno pepper 1 , seeded and minced
Directions

Combine first 5 ingredients in a medium saucepan, stirring well.
Gradually stir in water and tomato sauce.
Bring to a boil over medium heat, stirring constantly.
Reduce heat, and simmer, uncovered, 15 minutes, stirring frequently.
Set tomato sauce mixture aside, and keep warm.
Peel eggplant, and cut lengthwise into 8 (1/4 inch-thick) slices.
Place eggplant slices in a Dutch oven.
Add water to cover.
Bring to a boil, and cook 2 to 3 minutes or until eggplant is tender.
Press dry between paper towels.
Combine cottage cheese, Monterey Jack cheese, 2 tablespoons onions, and jalapeno pepper.
Spoon about 2 tablespoons cheese mixture down center of each eggplant slice; roll up jellyroll fashion.
Spread 1/2 cup tomato sauce mixture over bottom of an 11- x 7- x 1 1/2-inch baking dish.
Place egg plant rolls, seam side down, over sauce.
Spoon remaining sauce over rolls.
Sprinkle with remaining 1 tablespoon green onions.
Bake, uncovered, at 400° for 20 minutes or until thoroughly heated.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Eggplant

Rate It

Your rating: None
4.276665
Average: 4.3 (15 votes)