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Eggplant Rollups




Source of Recipe


Rachael Ray FoodTV


Recipe Introduction


Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 6 servings


List of Ingredients




1/2 cup extra-virgin olive oil - eyeball it
1 clove garlic, peeled
1 large, firm eggplant
Salt and pepper
Grill seasoning blend (recommended: McCormick Montreal Seasoning)
1 cup semi-soft garlic and herb cheese (recommended: Alouette or Boursin)
1 cup ricotta cheese
1/2 cup freshly grated Parmigiano, a couple of handfuls
A few grinds black pepper
6 to 8 soft sun-dried tomatoes, chopped (tender sun dried tomatoes are available in small pouches in produce department)
2 cups arugula leaves, chopped
1 cup basil leaves, chopped

Heat a grill pan over high heat. Thinly slice the eggplant, a minimum of 18 slices. Brush the eggplant with extra-virgin olive oil on both sides and season with salt, pepper and grill seasoning blend. Grill the thin slices to tenderize the eggplant, 2 to 3 minutes on each side or until cooked through. Combine the cheeses, black pepper and sun-dried tomatoes. Top each slice of cooked eggplant with a dab of cheese and some arugula and basil then roll up. The eggplant roll ups should have a few greens sticking out of both ends.

Recipe