Eggplant Roll Ups Recipe


MethodMain Ingredient


 All purpose flour2 Tablespoon
 Chili powder1 Tablespoon
 Salt1⁄4 Teaspoon
 Ground oregano1⁄4 Teaspoon
 Ground cumin1 Dash
 Water1 1⁄2 Cup (24 tbs)
 No salt added tomato sauce1⁄2 Cup (8 tbs)
 Nonfat cottage cheese1⁄2 Cup (8 tbs)
 Shredded low fat monterey jack cheese2 Ounce (1/2 Cup)
 Minced green onions3 Tablespoon (Divided)
 Jalapeno pepper1 , seeded and minced

Nutrition Facts

Serving size: Complete recipe

Calories 394 Calories from Fat 35

% Daily Value*

Total Fat 4 g6.5%

Saturated Fat 0.79 g4%

Trans Fat 0 g

Cholesterol 5.4 mg

Sodium 682.5 mg28.4%

Total Carbohydrates 72 g23.9%

Dietary Fiber 21.7 g86.9%

Sugars 17.2 g

Protein 25 g49.9%

Vitamin A 116.7% Vitamin C 80.5%

Calcium 15.4% Iron 37.2%

*Based on a 2000 Calorie diet


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.