Grilled Eggplant Rollatini

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 10

Ingredients

20 slices Eggplants, slice lengthwise, soak in water for 10 minutes
½ cup Balsamic vinegar
1 tablespoon Cajun seasoning
1 cup Zucchini sticks
1 cup Carrot sticks
1 tablespoon Olive oil

Red Pepper Hummus
15 ounces Garbanzo beans, drain and reserve juice
2 ounces Roasted red peppers
4 ounces Olive oil
¼ cup Fresh garlic
½ cup Tahini paste
1-2 teaspoons Salt

Preparation

1. Marinate eggplant in balsamic vinegar and Cajun seasoning and grill.
2. Sauté zucchini and carrots in olive oil until slightly softened (do not overcook).
Red Pepper Hummus
1. In a food processor add beans, roasted red peppers, oil, garlic, tahini and salt. Blend until smooth. If too thick, add reserved liquid, a little at a time.

Serving information

Lay out grilled eggplant, spread 1 tablespoon of roasted red pepper hummus, and roll up. Serve 1 roll up with 3 carrot sticks and 3 zucchini sticks.

Nutrition information

Calories: 272 Total Fat: 19g Saturated Fat: 2.7g Trans Fat: 0g Monounsaturated Fat: 12g Polyunsaturated Fat: 4.3g Carbohydrate: 20g Fiber: 5.5g Total Sugars: 9g Protein: 4.4g Sodium: 527mg Vitamin A: 110mg Vitamin C: 6mg Calcium: 85mg Iron: 2mg Folate: 36mcg