Lunch

Aubergine Rolls is for Lunch.

Aubergine Rolls takes several minutes to prepare.

Aubergine Rolls takes several minutes to cook.

Aubergine Rolls makes 2 servings.

The ingredients for Aubergine Rolls are:

1-2 small Italian eggplant
salt and pepper
several cherry tomatoes or cubes of tomatoes
1 tbsp olive oil

For chickpea puree:
1 can of boiled chickpeas
parsley flakes
garlic (2-3 cloves)
4-6 tsp. lemon juice
1 tbsp of olive oil (or less)
1 tbsp tahini
salt and pepper
red pepper flakes

Here is how you make Aubergine Rolls:

Cut eggplants into long strips, season with salt and pepper. Leave for 10 min.Dry eggplant with paper towel and brush with olive oil.Put in the oven at 350 degrees for 30 minutes. Remove and let it cool.For puree, put boiled chickpeas, garlic, olive oil, lemon juice, 1 tbsp tahini, and parsley into a food processor and blend it until smooth. If it is too thick, as more lemon juice or olive oil. Season with salt and pepper and red pepper flakes.Take and eggplant stripe, add a teaspoon of chickpea puree, and roll it. Use a toothpick to fix the roll. Add a cherry tomato and either fresh basil or parsley on top.Serving Size: 1/2 a portionNumber of Servings: 2Recipe submitted by SparkPeople user SARAHMAISTO.

The nutritional information for Aubergine Rolls is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 380.5

• Total Fat: 17.4 g
• Cholesterol: 0.0 mg
• Sodium: 383.1 mg
• Total Carbs: 50.3 g
• Dietary Fiber: 13.7 g
• Protein: 10.9 g