Quinoa Eggplant Rollatini
Stuffed full of quinoa, goat cheese and herbs, smother in marinara sauce, topped with more quinoa, fresh basil and mozzarella cheese
Servings 4 Servings
- 1 medium eggplant
- 2 - 3 oz goat cheese or almond ricotta
- 1/2 cup cooked quinoa
- 1 egg
- 1 cup arugula
- 2 cups marinara sauce
- Chopped basil
- Salt & pepper
- Freshly grated romano cheese
Preheat oven to 375 degrees F.
Slice eggplant lengthwise into 1/4" slices. Bring a pot of water to boil, add eggplant and blanch for 3 - minutes. This will help the eggplant stay nice and tender.
While the eggplant is cooking, prepare the filling. Whip together goat cheese, quinoa and egg until smooth. Fold in arugula.
Add 1 cup marinara sauce to the bottom of a baking dish. Set aside.
Remove eggplant from water, let sit for a minute or two until cool enough to handle.
When cool, add 2 tablespoons cheese mixture to one end of eggplant slice. Roll together. Place seam side down in the baking sheet and repeat until no eggplant slices remain.
When assembled, spoon additional marinara sauce on each eggplant piece. Sprinkle with additional quinoa and bake for 20 - 30 minutes until sauce bubbles and topping has browned.
Removed from oven and top with fresh basil and romano cheese. Transfer to plates and enjoy immediately!
Calories: 150kcal | Carbohydrates: 18g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 817mg | Potassium: 741mg | Fiber: 6g | Sugar: 9g | Vitamin A: 950IU | Vitamin C: 12mg | Calcium: 91mg | Iron: 2.4mg