For those of you who like to cook, now is the perfect time to showcase a fall favorite: eggplant. It's full of fiber and also a good source of potassium. If you're anything like my husband, you're probably shuddering at the thought of trying to choke down the purple veggie, but really, you need to give it a fair chance!
Last night Graham came home from work (very hungry I'm sure) only to look down at his plate and notice a foreign and undesirable object beneath the red sauce and cheese. "Is this eggplant?" he asks. "Yes" I reply, and smile at him with a look that he knows means "I know how you feel about eggplant but just give it a shot." He took one bite and it didn't kill him and so he proceeded. I knew this would happen! Pretty soon, his plate was clean and he rose from the table, glanced at me sheepishly and then headed towards the stove to dish up seconds! I didn't have to say it--he could see the "I told you so" look beaming in my eyes.
Ahh, success! Oddly enough, it is often my goal to somehow get people to like the foods that they think they despise the most. This task can be rather tricky, but if you just present it to them in the right form, it can be done! Try the recipe below showcasing and see if it doesn't win you over. If you don't want to make the pesto from scratch, you can just blend store-bought pesto with the cream cheese and ricotta for the filling.
Eggplant Manicotti With Creamy Pesto Filling
Makes: 4 servings
Ingredients:
1/2 cup shredded part-skim Mozzarella cheese -- divided
1 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/2 cup spinach leaves
1/4 cup pine nuts -- toasted
1/4 cup grated fresh Parmesan cheese
1/4 cup tub-style fat-free cream cheese
1/4 teaspoon salt
1 container (15-ounce size) fat-free Ricotta cheese
2 cloves garlic
1 large eggplant -- cut lengthwise into quarters
Cooking spray
2 cups low-fat spaghetti sauce -- divided
Directions: Combine 1/4 cup Mozzarella cheese and next 9 ingredients (Mozzarella cheese through garlic) in a food processor, and process until smooth. Set pesto mixture aside. Arrange half the eggplant slices in a single layer on a baking sheet coated with cooking spray. Broil 5 minutes or until lightly browned and very tender. Repeat procedure with remaining eggplant. Preheat oven to 375. Spread 1 cup spaghetti sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Place eggplant slices, browned sides down, on a smooth surface; spoon about 2 tablespoons pesto mixture in center of each slice (the amount will vary from 1 to 3 tablespoons depending on size of eggplant slices). Roll up, starting at short ends; place eggplant rolls, seam sides down, over sauce. Repeat procedure with remaining eggplant and pesto mixture. Pour 1 cup spaghetti sauce over eggplant rolls. Bake at 375 for 30 minutes. Top with 1/4 cup Mozzarella cheese; bake an additional 10 minutes or until cheese is lightly browned.
Last night Graham came home from work (very hungry I'm sure) only to look down at his plate and notice a foreign and undesirable object beneath the red sauce and cheese. "Is this eggplant?" he asks. "Yes" I reply, and smile at him with a look that he knows means "I know how you feel about eggplant but just give it a shot." He took one bite and it didn't kill him and so he proceeded. I knew this would happen! Pretty soon, his plate was clean and he rose from the table, glanced at me sheepishly and then headed towards the stove to dish up seconds! I didn't have to say it--he could see the "I told you so" look beaming in my eyes.
Ahh, success! Oddly enough, it is often my goal to somehow get people to like the foods that they think they despise the most. This task can be rather tricky, but if you just present it to them in the right form, it can be done! Try the recipe below showcasing and see if it doesn't win you over. If you don't want to make the pesto from scratch, you can just blend store-bought pesto with the cream cheese and ricotta for the filling.
Eggplant Manicotti With Creamy Pesto Filling
Makes: 4 servings
Ingredients:
1/2 cup shredded part-skim Mozzarella cheese -- divided
1 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/2 cup spinach leaves
1/4 cup pine nuts -- toasted
1/4 cup grated fresh Parmesan cheese
1/4 cup tub-style fat-free cream cheese
1/4 teaspoon salt
1 container (15-ounce size) fat-free Ricotta cheese
2 cloves garlic
1 large eggplant -- cut lengthwise into quarters
Cooking spray
2 cups low-fat spaghetti sauce -- divided
Directions: Combine 1/4 cup Mozzarella cheese and next 9 ingredients (Mozzarella cheese through garlic) in a food processor, and process until smooth. Set pesto mixture aside. Arrange half the eggplant slices in a single layer on a baking sheet coated with cooking spray. Broil 5 minutes or until lightly browned and very tender. Repeat procedure with remaining eggplant. Preheat oven to 375. Spread 1 cup spaghetti sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Place eggplant slices, browned sides down, on a smooth surface; spoon about 2 tablespoons pesto mixture in center of each slice (the amount will vary from 1 to 3 tablespoons depending on size of eggplant slices). Roll up, starting at short ends; place eggplant rolls, seam sides down, over sauce. Repeat procedure with remaining eggplant and pesto mixture. Pour 1 cup spaghetti sauce over eggplant rolls. Bake at 375 for 30 minutes. Top with 1/4 cup Mozzarella cheese; bake an additional 10 minutes or until cheese is lightly browned.
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