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

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

Ingredients Nutrition


  1. Use 1 tbsp of stock (could be chicken or vegetable) and saute mushrooms, garlic and onion until soft (About 5 minutes).
  2. 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.
  3. 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).
  4. 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).
  6. Slice eggplant lengthwise into 6 slices.
  7. Place eggplant on al foil lined flat pan, coat both sides lightly with cooking spray, salt and pepper; GRILL 5 minutes each side.
  8. Place cous cous mixture onto eggplant slice and roll up.
  9. In baking pan, place 2 cups cups tomato sauce.
  10. Place eggplant slices seam side down into tomato sauce.
  11. Cover with al foil and bake 25 minutes.
  12. Garnish with basil.
  13. 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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