I’m sorry. I should have shared this sooner because now you’re all going to fall in love with this recipe and there’s barely a month left of eggplant season. I do hope you can forgive me. How about I break out the pumpkin recipes next… forgive me now?
I usually find that most eggplant recipes call for cheese or at a restaurant they come completely breaded. Not saying that’s bad, well… bad for someone like me who’s sensitive to dairy and can’t eat gluten.
Taking matters into my own hands, I created this eggplant roll up, filled with good-for-you veggies! The great thing about this is you can add cheese, chicken, or whatever your precious little heart desires. Don’t like mushrooms? Fine, leave them out. See, it’s super duper easy!
I’m moderately obsessed with this recipe. I’ve made it twice already and ate every. single. bite. There was no sharing. Now that I think about it, I don’t even think my husband knew these were in our fridge. Not for long, but still.
Now hurry, go to the store, run if you have to and buy a last of the eggplant before it’s replaced with squash… that I just bought…
Tip: if you don’t like eggplant, swap out for zucchini
Eggplant Veggie Roll-up Recipe
- 1 large eggplant, cut lengthwise into 8-10 slices, depending on size
- 4 tablespoons olive oil
- 1 yellow onion, chopped
- 2 cups portobello mushrooms, chopped
- 1 bell pepper [red, yellow or orange], diced
- 1 cup fresh spinach
- garlic powder
- salt + pepper
- 1 1/2 cups of tomato sauce – canned or homemade
- Fresh basil for garnish, optional
- Add grilled chicken
- Add Cheese
- Swap out the eggplant for zucchini
Preheat oven to 350 degrees F.
On a non-stick baking sheet, lay the eggplant slices down and brush with olive oil. Bake for 15 minutes. Remove and set aside.
In a large skillet on, heat 2 tablespoons of olive oil over medium heat, saute onions until translucent. Add mushrooms, bell pepper and garlic powder. Cook until tender before adding the spinach. Once the spinach has wilted, remove mixture from heat and season with salt + pepper to taste.
Meanwhile in a medium saucepan heat tomato sauce.
Spoon a small mixture of the onion/mushroom onto one end of the baked eggplant and roll up, place in a baking dish [with sides] – don’t stack, but lay them side by side. Cover with tomato sauce, sprinkle with basil [optional] and bake for about 20 minutes.
Eggplant recipes from around the web…
Curried Eggplant & Quinoa Burgers – With Style and Grace
Spinach and Eggplant Salad – Aggie’s Kitchen
Roasted Eggplant with Mint – White on Rice
Eggplant and Tofu in Spicy Garlic Sauce – FatFree Vegan Kitchen
September 8 2011