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Eggplant Rollup

Eggplant Rollup

  • Author: the iBEAN project
  • Yield: 5 servings 1x


  • 10 slices 1 large (2 small) Eggplant, sliced thinly length-wise
  • 2 small zucchini diced
  • 2 small green pepper, diced
  • 1 clove, garlic, minced
  • 1 can (19 oz) kidney beans, drained and rinsed
  • 4 oz cooked white or brown rice (115 g)
  • 14 oz tomato sauce (400 g)
  • 4 oz firm tofu, crumbled (115 g)
  • ½ bunch fresh basil, chopped
  • Salt and pepper to taste


Preheat oven to 350ºF.

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.

Sauté diced zucchini, green peppers, garlic and beans in 4 oz tomato sauce. Season with salt and pepper. Fold in tofu, basil and cooked rice.

Arrange sliced eggplant in a cross pattern; place 2-3 oz vegetable mixture in the centre of the eggplant. Fold over eggplant ends to enclose mixture. Top each roll with an additional 1 oz of tomato sauce and bake to heat.


  • Serving Size: Per 1 roll
  • Calories: 180
  • Sodium: 450 mg
  • Fat: 3 g
  • Saturated Fat: 1 g
  • Carbohydrates: 29 g
  • Fiber: 9 g
  • Protein: 10 g
  • Cholesterol: 5 mg