Meaty eggplant creates a shell for a creamy, goat cheese filling.

Serves 6

  • 3 graffiti eggplants, sliced into 1/4-inch thick vertical strips
  • 2 tablespoons olive oil
  • 1/2 cup softened goat cheese
  • 1/4 cup defrosted and drained chopped spinach
  • 1 shallot, minced
  • 1/2 teaspoon sea salt
  • Pinch of white pepper
  1. Preheat oven to 300 F.
  2. Brush the eggplant on both sides with olive oil and place on a baking sheet. Bake until softened about 5 minutes.
  3. Meanwhile, in a small bowl, mix together the goat cheese, spinach, shallot, salt and pepper.
  4. Allow the eggplant to cool slightly. Spread each strip with 1 tablespoon of the cheese mixture. Roll closed. Serve warm or at room temperature.

Per serving

Calories: 162 I Fat: 8 g I Protein: 6 g I Sodium: 237 mg I Fiber: 9 g I Carbohydrates: 19 g I Sugar: 6 g

from, The Everything Whole Foods Cookbook, by Rachel Rappaport

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