Low Sodium Eggplant Roll-Ups with Spinach and Egg

Total time1 hr

Prep time20 min

Cook time40 min

Low Sodium Eggplant Roll-Ups with Spinach and Egg

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Ingredients

4 servings

For the eggplant

2 medium eggplants (about 1 lb each), sliced lengthwise into ¼-inch planks
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3 tbsp olive oil, divided
½ tsp salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the filling

5 oz fresh baby spinach
2 cloves garlic, minced
4 large eggs
1 cup fresh ricotta cheese
¼ tsp red pepper flakes
1 tbsp fresh lemon juice

For serving

2 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Arrange the eggplant planks in a single layer on one or two large baking sheets. Brush both sides with 2 tbsp of the olive oil and season with 1/4 tsp of the salt and the black pepper.
2
Roast the eggplant for 18–22 minutes, flipping once halfway through, until the planks are tender, lightly golden, and pliable enough to roll without cracking. Transfer to a wire rack and let cool for 5 minutes. Reduce the oven temperature to 375°F (190°C).

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