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Eggplant Rolls With Garlic-Herb Cheese Recipe
|Eggplants||2 Pound (2 Medium Sized)|
|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|
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 mg
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
Place on paper towels, sprinkle with salt and let stand for at least 30 minutes.
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.