Eggplant Rolls with Spinach and Cottage Cheese

An excellent meat-free appetizer or a light standalone meal, served with a bowl of seasonal salad.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Eggplant, raw

  • 2 spoons Oil, olive

  • 500 g Spinach, raw

  • 250 g Cheese, cottage cheese

  • 400 g Tomato, pieces - can

  • 4 spoon Breadcrumbs, dried

  • 50 g Cheese, Parmesan, grated

  • pieces Salt, table

Steps

  1. Preheat the oven to 220 degrees Celsius, line a baking dish with parchment paper. Wash the eggplants, clean them, and slice them lengthwise into approximately 0.5 cm thick slices. Brush both sides of the slices with oil. Place the oiled slices on the baking dish and bake in the preheated oven for 15 to 20 minutes, or until they soften. Flip them during baking to ensure they are nicely browned on both sides.

  2. While the eggplants are baking, prepare the filling. Place the spinach in a colander and pour boiling water over it to wilt and soften. Wait for it to cool, then squeeze it well with your hands to remove as much excess liquid as possible. Coarsely chop the spinach and mix it with cottage cheese and egg. Season the filling lightly with salt and pepper.

  3. Once the eggplants are baked, reduce the oven temperature to 200 degrees Celsius. Lightly season the baked slices, then spread the spinach filling over them and roll them up. Place the rolls tightly next to each other in a greased baking dish. Pour tomato sauce over the rolls, sprinkle with breadcrumbs and Parmesan, and bake in the preheated oven for 20 to 25 minutes. Serve the dish warm.

Nutrition Information (Per 100g)

  • Calories: 66.45 kcal
  • Fat: 2.47 g
    • Saturated Fat: 0.6 g
  • Carbohydrates: 6.02 g
    • Sugars: 1.02 g
  • Protein: 4.16 g
  • Fiber: 1.63 g

Advice

Instead of Parmesan, you can use mozzarella or omit the cheese entirely.