Grilled Filled Eggplant Rolls Recipe

Name: Grilled Filled Eggplant Rolls
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 servings, 2 rolls (104 g) each
Ingredients: 1 large eggplant (1-1/2 lb./675 g), trimmed, cut into 12 slices; 2 tsp. salt; 1/4 cup Kraft Sun-Dried Tomato & Oregano Dressing; 3 Tbsp. Kraft 100% Parmesan Grated Cheese; 1/4 cup Philadelphia Cream Cheese Product; 1 cup loosely packed baby arugula; 1-1/4 cups roasted red peppers, cut into 12 strips

Ingredients

1 large eggplant (1-1/2 lb./675 g), trimmed, cut into 12 slices
2 tsp. salt
1/4 cup Kraft Sun-Dried Tomato & Oregano Dressing
3 Tbsp. Kraft 100% Parmesan Grated Cheese
1/4 cup Philadelphia Cream Cheese Product
1 cup loosely packed baby arugula
1-1/4 cups roasted red peppers, cut into 12 strips

PREP TIME 15m	COOK TIME 1h15m	TOTAL TIME 1h30m
YIELD 6 servings, 2 rolls (104 g) each

Instructions

Sprinkle both sides of eggplant slices evenly with salt; let stand 1 hour.
Heat barbecue to medium heat.
Rinse eggplant with cool water; pat dry with paper towels.
Brush evenly with 2 Tbsp. dressing.
Grill 4 to 5 min. or until tender, turning and brushing with remaining dressing after 3 min.
Remove from barbecue.
Sprinkle cheese immediately onto both sides of eggplant slices.
Cool completely.
Spread 1 tsp. cream cheese product onto one short end of each eggplant slice.
Top with arugula and peppers; roll up.