Eggplant rolls with red pepper pesto
Roasted red peppers (packed in water)
½ cup(s), drained
2 oz, finely chopped
2 Tbsp, fresh, chopped
1 medium clove(s), minced
½ pound(s), cut lengthwise into 8 slices
Fat-free ricotta cheese
Grated Parmesan cheese
2 tsp, fresh, chopped
¼ tsp, freshly ground
- To make the pesto, puree the peppers, chopped basil, garlic, vinegar, and salt in a food processor or blender. Transfer the pesto to a small bowl.
- Preheat the broiler. Spray a baking sheet with nonstick spray. Arrange the eggplant on the baking sheet in one layer and lightly spray with nonstick spray. Broil 4 inches from the heat until browned, about 3 minutes on each side.
- Combine the ricotta cheese, Parmesan, prosciutto, rosemary, nutmeg, and pepper in a medium bowl.
- To assemble the rolls, place a basil leaf at one end of each eggplant slice and top with about 3 tablespoons of the ricotta mixture. Beginning at the filled end, roll up the eggplant slices and place, seam-side down, on a serving plate. Serve with the pesto. Yields 2 rolls with 2 tablespoons pesto per serving.