Eggplant Rolls Stuffed with Beans and Cream Cheese
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(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
189
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 189 cal. | (9 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 46.5 μg | (78 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 645 mg | (16 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Eggplant
- salt
- 500 grams String bean
- 125 grams cream cheese
- 1 Tbsp lemon juice
- freshly ground peppers
- ½ finely chopped garlic clove
- 150 milliliters Vegetable broth
- 75 milliliters white wine
- 3 sprigs thyme
Preparation steps
1.
Rinse and pat dry eggplants, cut off stalks and cut into 1 cm (approximately 1/2 inch) thick slices. Lightly season with salt and let stand for 5-10 minutes. Rinse and dry beans, trim ends and blanch in boiling salted water for 3 minutes. Drain, rinse in cold water and drain again.
2.
Season cream cheese with lemon juice, salt, pepper and garlic. Divide beans into 8 portions. Top eggplant slices with cream cheese and beans and roll up.
3.
Secure rolls with toothpicks. Arrange eggplant rolls in a greased baking dish, add vegetable broth, wine and thyme to the dish and bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes. Remove from oven and serve.
