Eggplant Rolls With Mushrooms

Cook Time: 30
Servings: 4-5


2 medium eggplants
1/2 pound sliced mushrooms
1/2 diced onion
1 clove of garlic
1/2 cup chopped walnuts
1-2 table spoons ranch salad dressing
1/2 of 16 oz Spinach and Kale Greek Yogurt dip
salt and black pepper to taste


Another wonderful recipe for an eggplant. The interesting fact is that it is a great source of energy, but at the same time it is very low in calories (25-35cal per cup). Eggplant considered as one of the world’s healthier food. It is very rich in nutrition (about 80). It is high in fiber (9). Eggplant is compound with powerful antiaxidants.

Wash and peel the eggplant. Slice it lengthwise in about 1/2 inch thick.
Season with salt from both sides and let it sit for 20 minutes, to release bitter juices.

Pat it dry with a paper towel. Brush each slice with an olive oil on both sides and bake in the oven at 350 F for about 20-30 minutes.  Let it cool.

Meanwhile prepare the stuffing:
In a skillet cook onion and chopped mushrooms, season with salt and black pepper.

Add minced garlic.

Transfer to a bowl, and combine with ranch salad dressing.

Spread mushroom mixture on half of your eggplant slices.

Use Spinach & Kale Greek Yogurt for another half of the eggplant slices.


Roll eggplant slices from one end to the other. Place on the plate with the seam down.

Serve eggplant rolls either hot or cold.


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