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Eggplant roll-ups recipe with spinach and goat cheese are a fresh fit for summer and fall

The filling is made by simply stirring together cooked, chopped spinach, goat cheese (you could sub ricotta), Parmesan cheese, parsley, a beaten egg, and salt and pepper. (I use frozen, chopped spinach for convenience — it’s nutritionally comparable to fresh, cooked and its texture works well in this dish — but if you have a load (10 ounces) of fresh spinach to use, you can steam that and chop it up instead.) Either way, be sure to squeeze the cooked spinach as dry as possible; you can save the liquid for smoothies or stock.



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