Eggplant Rolls

This is my entry to Lowfat eggless Baking Event, hosted by Madhuram of Egglesscooking.
I loved the concept of Lowfat eggless Baking Event,although at first it seemed challenging;)
I think you cannot get a healthier theme than this.
I was there scratching my head as to what I can make for this event. I have baked for a few years now but mostly with eggs or cookies without eggs but with plenty of butter (High Fat ;)). The low fat and eggless theme eliminated most of the recipes that I know on top of my head. But with some of my hair lost, here I am with Eggplant Rolls!! There are various versions of eggplant rollups out there and here is my version- A quick, light and a nutritious dish!

1 Medium Eggplant, sliced lengthwise
1 store bought Hummus-you could use plain hummus or a flavored one. I used Roasted red pepper hummus to bring some extra flavors.
1 Medium Onion, chopped
1 Medium Tomato, chopped
Cilantro. To garnish
Toothpicks
Lime/Lemon juice

Preheat the oven to 425F. Line a baking sheet with Aluminum Foil. Grease with Olive oil or low fat spray like PAM, which is what I used. Slice the eggplants lengthwise and about ¼ inch think slices.
On an average, you may end up getting about 6 slices. Place them on the baking sheet. Drizzle olive oil on the slices. Season the slices with salt and pepper. Bake them in the preheated oven until they are tender. Spread the hummus on each of the slice. Top them with some chopped onions, tomatoes and cilantro.



Drizzle some lemon juice. Roll the slices gently and secure them with tooth picks.



There you go....


For now,

Shri