Tag Archives: entree

Eggplant Involtini

I once read on a food blog that casseroles are ugly.  Most of the time, I’d agree.  This casserole breaks that mold.  It is almost as nice to look at as it tastes.  The colors are perfect for this time of year, too.

If you have carnivores in your crowd, don’t be scared of this meat free dish.  The first time my husband ate it, he didn’t even realize there wasn’t meat in it.  The eggplant is very hearty so you don’t miss the meat.

Enjoy!

Eggplant Involtini (Serves 6)

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1 tablespoon extra-virgin olive oil
½ medium onion, chopped
1 carrot, chopped small or grated
2 pounds tomatoes, coarsely chopped
½ teaspoon salt, divided
½ teaspoon garlic powder, divided
12 (¼-inch-thick) lengthwise slices eggplant (about 2 medium)
¼ teaspoon black pepper
Cooking spray
2 tablespoons walnuts
1 slice whole-wheat bread, toasted and torn into pieces
8 ounces low fat cottage cheese
1 (10 ounce) package frozen spinach, thawed and squeezed to drain well
1 large egg
½ cup chopped fresh basil leaves or about 1 teaspoon dried basil leaves
½ cup grated parmesan cheese, divided
¼ cup shredded mozzarella

1. Heat oil in medium saucepan. Add onion and carrot. Saute for 3-5 minutes, until onions begin to soften. Add tomatoes, salt, and ¼ teaspoon garlic powder. Bring to a boil over medium-high heat; reduce heat, and simmer 15 minutes. Let cool at least 10 minutes. Process in food processor or with immersion blender until smooth. Set aside.

2. Preheat broiler to high.

3. Arrange eggplant in a single layer on a foil-lined baking sheet (you may need to work in batches.) Sprinkle with ¼ teaspoon salt and pepper, and lightly coat with cooking spray. Broil 4-5 minutes on each side or until lightly browned. Let cool about 10 minutes, or cool enough to touch.

4. Preheat oven to 375.

5. Pulse nuts, bread, and remaining ¼ teaspoon garlic powder in food processor until coarse crumbs form. Add cottage cheese, egg, and spinach. Pulse until smooth. Stir in basil and ¼ cup parmesan.

6. Spread 1 ½ cups tomato sauce over the bottom of an 8-inch glass or ceramic baking dish coated with cooking spray. Spread 2 tablespoons cheese mixture onto each eggplant slice; roll up jelly-roll style. Place rolls, seam sides down, over sauce in dish. Spoon remaining sauce over rolls. Sprinkle with remaining ¼ cup parmesan and mozzarella. Bake for 25 minutes or until bubbly.

Nutritional Information (Amount per Serving):

Calories: 222
Protein: 15 g
Fat: 9 g
Saturated Fat: 3 g
Cholesterol: 42 mg
Carbohydrates: 24 g
Fiber: 9 g
Sodium: 607 mg

Recipe Notes: I usually hate ingredients in pounds, but I actually do weigh tomatoes at the store for this recipe. You could easily sub in your own favorite marinara sauce for this recipe. Make sure you squeeze a lot of water out of your spinach. Otherwise the filling will be soggy and gross.

Recipe source: adapted from Cooking Light

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Sweet Potato Fritters

I’m not a big fan of veggie patties as a general rule.  My experience has been they don’t taste like the meat version they are meant to replace, so I’m not satisfied after eating it.  But I recently cut down my family’s meat consumption, leaving me looking for a veggie main dish that isn’t pasta or rice.  This recipe works because it doesn’t try to imitate any meat dish.  The fritters have a unique taste and texture that is delicious and a bit surprising for the critical eater.

Enjoy!

Sweet Potato Fritters (Makes 4-6 fritters)

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1 tablespoon olive oil
½ medium onion, chopped
1 jalapeño, minced (seeds removed, if desired)
½ teaspoon garlic powder
¼ teaspoon salt
½ teaspoon black pepper
1 teaspoon cumin
½ teaspoon chili powder (or more, if desired for heat)
2 cups grated sweet potato
¾ cup bread crumbs
2 tablespoons lime juice
1 (15 ounce) can chickpeas, rinsed and drained
1 large egg

1. Preheat oven to 400. Line a baking sheet with parchment paper or spray with cooking spray.

2. Heat oil in large skillet over medium-high heat. Saute onion and jalapeño for 3 minutes. Add garlic powder, salt, black pepper, cumin, and chili powder. Saute for 30 seconds to 1 minute, until spices are fragrant but not burning. Add sweet potato. Saute 2 minutes more.

3. Put sweet potato mixture and remaining ingredients in a food processor. Pulse just until combined. Divide mixture into equal portions, shaping into 4-inch round patties that are about ½ inch thick. Place on prepared backing sheet.

4. Bake at 400 for 10-15 minutes or until browned and set in the middle. Serve with salsa and guacamole.

Nutritional Information (Amount per Fritter):

Calories: 204
Protein: 8 g
Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 37 mg
Carbohydrates: 31 g
Fiber: 5 g
Sodium: 380 mg

Recipe Notes: Grate the potato on a large grater. Pulse it as little as possible in the food processor. If you pulse it too long, everything becomes mush and you lose any sort of texture in the fritter. Feel free to mix up the seasonings, but don’t worry about over doing it. The amounts I have may seem like a lot, but these seem to absorb seasoning and become bland quickly.

Source: Adapted from Cooking Light

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