Ingredients

• 1 eggplant (sliced into ¼ inch slices)
• 1 pound fresh asparagus (blanched and chilled)
• ¼ pound manchego cheese
• 4 tablespoons extra virgin olive oil
• salt and pepper to taste

Procedure
In a large skillet blanche asparagus for 2 minutes, chill in cold water, drain and set aside. Salt and pepper eggplant. In a large non-stick skillet heat 2 tablespoons of olive oil and sauté eggplant slices. Sauté remaining eggplant in 2 tablespoons of olive oil and set aside. Using a flat surface place eggplant and 1 asparagus. Using a potato peeler, shave slices of manchego cheese on top of eggplant. Roll eggplant from bottom to top. Bake at 350 degrees for 10-12 minutes. Serve on your favorite platter. Serves 4-6.

Nutrition Facts per Serving:

• 180 calories
• 15.1 grams total fat
• 298 milligrams of sodium
• 6.3 grams total carbohydrate
• 3.8 grams fiber
• 7.1 grams protein