Eggplant Rolls

 A plate of eggplant appetizers

Lately I’ve been remembering all the great food my mom used to cook when I was growing up. She was a pretty decent chef! Another one of my favorite recipes that she prepared are her delicious Eggplant Rolls. Now not everyone loves eggplant, but I believe that’s just because they haven’t had it prepared well. I have always been an eggplant lover (thanks, Mom!), and was happy to hear that one cup of cooked, cubed eggplant contains from 20-35 calories. 

I found a few more reasons to love eggplant, too; it contains fiber, which helps protect the digestive tract and control diabetes. While you can take the skin off of the eggplant for this recipe, I encourage you to leave it on—the skin contains nasunin, a potent antioxidant and free radical scavenger shown to protect the lipids in brain cell membranes. I guess that kind of makes eggplant brain food!

Yield: 4

Eggplant Rolls

ingredients:

  • 3 Tablespoons olive oil

  • 1 medium eggplant

  • salt

  • 1 cup fresh Dill

  • 1 cup fresh Parsley

  • 1 cup fresh Cilantro

  • 2 medium garlic cloves

  • 1 Tablespoon of mayonnaise

  • 1/2 cup of walnuts, chopped

instructions:

  1. Heat up olive oil in a large skillet.

  2. Cut off the end of the eggplant. Then cut lengthwise 1/2inches each slice.

  3. Sprinkle gently with salt each side.

  4. Sauté each side till cooked through, about 2 mins each side or it starts getting a golden-brown color. Take out, and place on a paper towel.

  5. Blend together dill, parsley, cilantro, garlic, mayonnaise and walnuts.

  6. Spread on to each eggplant slice and roll it up.

calories

253

fat (grams)

22.9

sat. fat (grams)

2.8

protein (grams)

4.3

sugar (grams)

5.4
Created using The Recipes Generator
 A plate of Eggplant Rolls