Olive-Artichoke Eggplant Rolls

1. 1

   Slice the eggplant lengthwise into 10 steaks. Throw away the first and last slices as they will have too much skin to be tender.

2. 2

   Salt the eggplant steaks and let them sit for 20 minutes. Rinse, then pat dry with a towel.

3. 3

   Lay the eggplant on a foil-lined baking sheet, mist with olive oil, and broil for 8-10 minutes, flipping halfway through cooking time. The eggplant should be tender and slightly browned.

4. 4

   Take an eggplant steak and layer 2/3 of it with spinach, onion, cheese, olives, artichoke, and sun-dried tomato. Roll it up (starting at the stuffed end and rolling towards the 1/3 without filling) and place it seam-side down on the baking sheet. Repeat with the other steaks.

5. 5

   Broil for another 5-10 minutes. Serve drizzled with a bit of olive oil.

* Per serving · 4 servings · Values may vary.