Matt brought this low-fat whole wheat blueberry muffin home and I took the opportunity to incorporate it into a snack
1/2 cup TJ’s Euro yogurt with about 1/4 of the muffin and some almonds. Consumed around 5:00 – just late enough to spoil my dinner appetite! Guf! I’ve got to find a way around doing this everyday.
Two hours later, dinner was served. Tonight’s recipe came from this month’s SHAPE Magazine: Ricotta-Stuffed Eggplant Rolls with a Red Pepper Sauce. I had hoped to link over to the recipe, but SHAPE is not up to speed!! I highly recommend this recipe, so either go buy a magazine or sit tight until they post it I also sipped on a little of this as we cooked dinner!
Our version had:
- 1 large eggplant
- 3/4 cup ricotta
- 3 cups sauteed spinach
- Roasted red peppers from a jar
- Tomato Sauce
- Feta (we added this to thicken the sauge)
- Mozzarella (I definitely recommend adding this!)
All rolled up! This was delicious, but I wish I could have tasted the ricotta a little bit more. Maybe next time I’d use a cottage cheese + ricotta blend? Or add some melted mozzarella to the innards? I served my two rolls over a bed of slightly wilted spinach. I actually prefer the taste of baby spinach. I bought this pre-washed bag of regular at HT but I think baby has less of a fishy taste and would use that next time too.
Served with a half slice of crusty wheat sourdough –
After dinner I pulled this Hello Dolly out of the freezer. I think it was the best thing I’ve put in my mouth all week. Gahahahahh!
Jessica is giving away an “I Eat Real Food” shirt!!! Wheeee!
It’s about time, Gmail: Updates to attachments: multi-select and progress bars