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Recipe by Nitra Ladies Auxiliary

Eggplant Spinach Rollups

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Parve Parve
Medium Medium
12 Servings
Allergens

Ingredients

Eggplant spinach rollups

  • 2 eggs, beaten

Filling

  • 16 ounces spinach

  • 1 teaspoon salt

  • 3 tablespoons non – dairy creamer

  • 1 egg

  • 2 tablespoons Gefen Mayonnaise

  • 4 cloves garlic, crushed

  • 1/2 teaspoon salt

  • 3 tablespoons flour

  • 1 teaspoon sugar

Tomato Sauce

  • 8 ounces water

  • 1/8 teaspoon pepper

  • 1/3 cup sugar

  • 1 green pepper

Directions

Prepare the Eggplant Spinach Rollups

1.

Cut off tops and bottoms eggplant. Cut lengthwise to 1/4 inch slices.

2.

Dip into beaten eggs, coat with bread crumbs.

3.

Grease two cookie sheets with four tablespoons oil on each. Place eggplant slices onto cookie sheets.

4.

Bake at 400ºF for 10 minutes on each side.

Prepare the Filling

1.

Cook spinach in minimal amount of water with salt for five minutes. Drain well.

2.

Mash spinach and combine with remaining ingredients.

3.

Spread one and 1/2 tablespoons of filling onto each slice of eggplant. Roll up. Place seam side down in baking pan.

4.

Bake covered at 350°F for 30 minutes.

Prepare the Tomato Sauce

1.

In a four quart saucepan, mix flour, oil and garlic. Cook over low heat until roux is slightly browned. Add remaining ingredients. Cook for 15 minutes or until slightly thickened.

2.

Place three tablespoons sauce onto seven inch plate. Place rollups onto sauce, serve hot.

Credits

Photography and styling by Peri Photography

Eggplant Spinach Rollups

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Rachel
Rachel
4 years ago

OMG! This plate is a show stopper where can I buy it?