Grilled Eggplant Rollups Tasty grilled eggplant complements the flavors of goat cheese and roasted red pepper in this ‘couldn’t be easier’ recipe that is good served hot, cold, or as leftovers. To re-warm, place on low-heat grill for 2 minutes.
Arrange eggplant slices on a large plate and sprinkle both sides with salt. Refrigerate until water has been drawn out, at least 30 minutes. Rinse eggplant slices and pat dry with a paper towel.Advertisement
Preheat grill for medium heat and lightly oil the grate.
Lightly brush both sides of eggplant slices with olive oil and season with Italian seasoning.
Grill eggplant slices on the preheated grill, exactly 3 minutes per side. Spread goat cheese on 1 side of each eggplant slice and sprinkle with roasted red peppers. Serve open-faced or rolled up.
Per Serving: 148 calories; protein 6.7g; carbohydrates 3.3g; fat 12.1g; cholesterol 22.4mg; sodium 310mg.