Low Fat Eggplant Rolls (Revised from 220002 - K) (Vegetarian Too

Name: Low Fat Eggplant Rolls (Revised from 220002 - K) (Vegetarian Too
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6-8 serving(s)
Ingredients: 2 eggplants; 1 onion; 4 ounces mushrooms; 1 teaspoon cayenne pepper (optional); 2 garlic cloves; 1 cup couscous; 1 cup boiling water; 4 ounces fat free mozzarella cheese; 1/4 cup sun-dried tomato; 2 cups vegetable stock; 2 cups tomato sauce; 1 pinch salt; 1 pinch black pepper; cooking spray; 1/4 cup basil

Submitted by mickeydownunder

"These are REALLY GREAT! How I found recipe was again FATE! Simple, easy to do! Modified slightly and you can too!"

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Ready In:: 40mins
Ingredients:: 15
Serves:: 6-8

ingredients

2 eggplants
1 onion
4 ounces mushrooms
1 teaspoon cayenne pepper (optional)
2 garlic cloves
1 cup couscous
1 cup boiling water
4 ounces fat free mozzarella cheese
¹⁄₄ cup sun-dried tomato
2 cups vegetable stock
2 cups tomato sauce
1 pinch salt
1 pinch black pepper
cooking spray
¹⁄₄ cup basil

directions

Use 1 tbsp of stock (could be chicken or vegetable) and saute mushrooms, garlic and onion until soft (About 5 minutes).
In saucepan, add 1 cup cous cous (I LOVE Ainsley's! If need nutrituional breakdown, I can provide) and 1 cup boiling water; let sit for 5 minutes and fluff with fork.
ADD mushroom mixture to cous cous and add finely diced sundried tomatoes, cayenne pepper if using and fat-free cheese (NOTE: Not tomatoes soaked in oil).
ADD 2 cups stock and cover for about 20 minutes until liquid is absorbed. (NOTE: Would suggest you stir about every 4 minutes as cheese might cause mixture to stick).
HEAT GRILLER.
Slice eggplant lengthwise into 6 slices.
Place eggplant on al foil lined flat pan, coat both sides lightly with cooking spray, salt and pepper; GRILL 5 minutes each side.
Place cous cous mixture onto eggplant slice and roll up.
In baking pan, place 2 cups cups tomato sauce.
Place eggplant slices seam side down into tomato sauce.
Cover with al foil and bake 25 minutes.
Garnish with basil.
NOTE: Depending on the size of the eggplants, you mat need to adjust the amount of tomato sauce to 3 cups.

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RECIPE SUBMITTED BY

mickeydownunder

ADELAIDE, 0

<p>G'day! I'm 51, married, born and bred in NY, am now an Aussie who calls Australia home! I love animals, nature, reading, entering competitions and consider myself S-P-O-N-T-A-N-E-O-U-S and B-U-B-B-L-Y in my personality! I am quite FASCINATED with people and things U-N-I-Q-U-E, JUST like ME! I am VERY P-A-S-S-I-O-N-A-T-E about cooking and trying recipes from all world cusines! I LOVE to eat and enjoy our South Australian red wine! :)I have started a Home Cook blog which I am EXTREMELY P-A-S-S-I-O-N-A-T-E about called What's On The List? and I hope to be able to inspire people around the world one recipe and one event at a time too! http://whatsonthelist.net So come on over and please let me know what you think too!WHOO HOO WHOO HOO!</p>

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