Eggplant rolls with red pepper pesto
4
Points®
Total time: 21 min • Prep: 15 min • Cook: 6 min • Serves: 4 • Difficulty: Easy
Jarred roasted red peppers replace nuts in this colorful new take on pesto. Using jarred peppers saves time and assures that the peppers are the right soft consistency for blending. If you have fresh bell peppers, grill or broil them until their skins are charred. Once blackened, place the warm peppers into a ziplock or paper bag to steam for an additional 15 to 20 minutes, so that their skins loosen and are easily removed. Dispose of the stems and seeds, too, and then blend as directed. These bright eggplant rolls also make for pretty party buffet or passed appetizers, cut into bite sized pieces and served room temperature, on toothpick skewers.
Ingredients
Roasted red peppers (packed in water)
½ cup(s), drained
Prosciutto
2 oz, finely chopped
Fresh basil
2 Tbsp, fresh, chopped
Garlic
1 clove(s), minced
Balsamic vinegar
2 tsp
Table salt
¼ tsp
Uncooked eggplant
½ pound(s), cut lengthwise into 8 slices
Fat free ricotta cheese
1½ cup(s)
Grated Parmesan cheese
¼ cup(s)
Rosemary
2 tsp, fresh, chopped
Ground nutmeg
¼ tsp
Black pepper
¼ tsp, freshly ground
Fresh basil
8 leaf/leaves
Instructions
1
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.
2
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.
3
Combine the ricotta cheese, Parmesan, prosciutto, rosemary, nutmeg, and pepper in a medium bowl.
4
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.
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