Eggplant Roll-up
I first saw the idea for eggplant roll-ups in a Self Magazine. That recipe called for stuffing the eggplant with goat cheese, olives and capers. However, I realized that I could very easily make a “local” version of this dish, which also ended up tasting very similar to veggie lasagna (without all the work).
Eggplant Rollups
Start by cutting the eggplant lengthwise, and brown each side either in a skillet on the stove top (my preferred method) or in the oven, as Liz usually does.
In another skillet, make some Quick Cooked Tomato Sauce. Also, prepare any other veggies you want to go in (or on) the roll-ups. I am not a huge onion fan, and had used all my mushrooms for the soup I had made the previous night — so mine stayed pretty simple.
Turn the oven on to 400, and then take your eggplant and roll it around some organic (and local if possible) cottage cheese. Top with your tomato sauce and any other veggies, and some local shredded cheese. Leave it in the oven until is warm throughout (about 10 minutes) and enjoy!
No Comments »
No comments yet.
