Grilled Eggplant Rolls with Walnut-Feta Filling
Grilled Eggplant Rolls with Walnut-Feta Filling - Cleverly wrapped, quickly plastered. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
The essential oils of parsley not only give the aubergine rolls a wonderful aroma, but also have a positive effect on digestion and can alleviate stomach and intestinal ailments. Healthy fats are also provided: the walnut kernels contain the anti-inflammatory omega-3 fatty acids, which are important for a healthy heart and promote the ability to concentrate.
Instead of using aubergines, the mezze rolls can also be prepared with courgettes as desired. Almonds or sesame seeds instead of walnut kernels are also suitable for the filling.
(Percentage of daily recommendation)
| Calorie | 442 cal. | (21 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 31.9 μg | (53 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 568 mg | (14 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 35 mg |
Ingredients
- Ingredients
- 2 Eggplant
- salt
- 3 ½ ozs Instant couscous
- 1 garlic clove
- 1 bunch parsley
- 5 Dried dates
- 2 tsps ginger
- 2 ozs Walnut
- 7 ozs Feta
- 3 Tbsps lemon juice
- ½ tsp sharp ground paprika
- peppers
- 2 Tbsps olive oil
Kitchen utensils
Preparation steps
Clean and wash the eggplants, cut lengthwise into 1/4" thick slices, sprinkle with a little salt, and set aside for 10 minutes.
Pour 9 ounces of boiling water over the couscous and let it swell for 10 minutes. Meanwhile, peel the garlic, wash the parsley and shake it dry, put 1 handful aside. Seed the dates. Peel the ginger. Finely chop garlic, remaining parsley, dates, ginger, and walnuts.
Place the feta in a bowl and crumble finely. Add couscous, 2 tbsp. lemon juice, garlic, chopped parsley, dates, ginger and chopped walnuts and knead everything well with your hands. Season with paprika powder and pepper.
Dab eggplant slices with a clean cloth and brush each side with olive oil.
Heat the grill pan. Fry the aubergine slices on each side over medium heat for 1-2 minutes, then let them cool down for about 5 minutes. Put a little of the feta mixture on each slice, roll it up and place it on a plate or platter with the end facing down and add the parsley that has been set aside.
