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Sunday, May 22, 2011

Yummy and Healthy Eggplant Roll Ups

Eggplant Roll Ups

Here is a delicious appetizer I am making for lunch today.  We have some leftover roasted chicken so this is complete lunch.  I will serve with fresh cucumber and garlic yogurt.

3 small eggplants (or 1 large -- easier to slice/grill/fill but does not taste as good)
1 small onion
1/2 pkg of shredded carrots (2-3 medium carrots)
5-6 celery ribs
Feta cheese (crumbled), 1 small container
Optional:  roasted chicken, sliced into strips
olive oil
garlic salt (go easy on salt -- feta cheese is salty; you may want to use other cheese)
parsley, finely chopped

  1. Slice eggplant into long thin strips, lightly sprinkle with garlic salt and some olive oil, and marinate in a fridge for a couple of hours.  
  2. Meanwhile, make the filling.  Chop celery and onions.  Lightly sprinkle onions, celery, and carrots with garlic salt and saute in olive oil until soft.  Drain.  Add feta cheese to taste.
  3. Preheat grill to a medium and grill eggplant until both sides have golden grill marks.
  4. Cool eggplant a bit, then add filling and roll up.  I am adding a thin strip of chicken today.  Secure with toothpicks.
  5. Note:  My Dad loves garlic  so Mom always spreads a bit of garlic on eggplant before adding filling and rolling up.
  6. Arrange on a platter and sprinkle with parsley.
  7. Serve with yogurt.  I often make fresh yogurt because it's so easy (just add ingredients and leave alone overnight), then add finely chopped cucumbers and a bit of garlic salt just before serving, so it does not become watery.
  8. You can serve this appetizer warm or cold.  I actually like to chill the platter in a fridge for a couple of hours, to let flavors meld.

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