Eggplant & Goat Cheese Rolls Recipe

Summary

Difficulty LevelEasyMethod
Main Ingredient

Ingredients

 Eggplant1 Pound, stems removed (Oriental Or Regular)
 Olive oil1 1⁄2 Tablespoon
 Soft goat cheese3 Ounce, such as montrachet
 Watercress sprigs16 , rinsed and crisped

Nutrition Facts

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 mg

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

Directions

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.
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