Eggplant Rool-ups with Pesto

[Guest guest]

Source: The Mediterranean Vegan Kitchen

Servings: 6

 

While it's true that prist often pooh-pooh the use of pesto on any

vegetable other then potatoes or green beans, the combination of grilled

eggplant and pesto is too good to pass up. To turn this appetizer,

first course, or side dish into a complete meal, serve warm orver rice

or other grain of your choice.

 

1 (1 2/4 pound) eggplant

salt

2 tablspoons extra-virgin olive oil

1/2 cup Poor Mans Pesto ( coming up next)

 

Trim both ends of the eggplant and stand it upright on its flattest

end. Remove most of the skin in thin slices. Cut lengthwise into 2

equal halves. Place 1 half, cut side down, on a cutting board.With one

hand resting on the top of the eggplant, make 6 equal lengthwise cuts

with a large sharp knife. Repeat with the other half. Sprinkle the

eggplant slices with salt, and place in a colander to drain for 30

minutes. Rinse under cold running water and pat dry with paper towels.

(If time doesn't permit, omit salting and draining eggplant that is to

be stewed or baked with several ingredients, as any betterness is

typically masked by the other flavors)

Meanwhile, perheat the broiler. Lightly oil 2 baking sheets and set

aside.

Place the eggplant slices on the prepared baking sheets. Brush the

tops evenly with 1 TBS. of the oil. Broil about 4 inches from the heat

source until lightly browned, 2 to 3 minutes. Turn the slices over,

brush the tops wit the remaining oil, and broil until lightly browned, 2

to 3 minutes. Remove the baking sheets from the oven. Reduce the oven

temperature to 425F (220C)

Brush 2 tsp. of the pesto down the center of each eggplant slice.

Starting at the narrow end, rool up. Transfer all the rools, seam-side

down, to a baking sheet. Cover the baking sheet with foil and bake for

10 minutes , or until the eggplant is fork tender and teh pesto is

heated through. Serve warm or at room temperature.

 

Per Serving:

197 calories

5g. protien

15g. total fat

2 g. saturated fat

0mg. cholesterol

18g. carbohydrate

6g dietary fiber

127mg. Sodium