Eggplant Rollup

Eggplant Rollup

Source: the iBEAN project

Yield: 5 Servings

Nutrition (PER: Eggplant Rollup)

Calories 180 ;
Protein 10 g;
Fat 3 g;
Carbohydrates 29 g;
Sodium 450 mg;
Saturated Fat 1 g;
Cholesterol 5 mg;
Fibre 9 g;
10 slices1 large (2 small) Eggplant , sliced thinly length-wise10
2 smallZucchini diced2
2 smallGreen Pepper, diced2
1clove, Garlic, minced1
1can (19 oz) Kidney Beans1
4 ozCooked White or Brown Rice115 g
14 ozTomato Sauce400 g
4 ozFirm Tofu, crumbled115 g
½ bunchFresh Basil, chopped
Salt and Pepper to taste

1. Preheat oven to 350oF;
2. Season eggplant slices with salt and pepper and bake on a lightly greased cookie sheet for approximately 5 minutes or until slightly soft; remove and let cool.
3. Sautee diced zucchini, green peppers, garlic and beans in 4 oz tomato sauce. Season with salt and pepper.
4. Fold in tofu, basil and cooked rice.
5. Arrange sliced eggplant in a cross pattern; place 2-3 oz vegetable mixture in the centre of the eggplant.
6. Fold over eggplant ends to enclose mixture.
7. Top each roll with an additional 1 oz of tomato sauce and bake to heat.