Eggplant and Ricotta Rolls with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 385 cal. | (18 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 17.9 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,052 mg | (26 %) | ||
| Calcium | 294 mg | (29 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 183 mg | |||
| Complete sugar | 12 g |
Preparation steps
Rinse eggplants, trim and cut lengthwise into thin slices. For best results use an electric slicer or mandolin. Brush slices with olive oil and fry portions on both sides in a pan (for best results use a grill pan and fry until eggplant gets a grill pattern) and season with salt and pepper. Place 12 slices on a work surface next to each other.
Preheat the oven to 180°C (approximately 350°F). Rinse basil, shake dry, reserve a few leaves for garnish and cut remaining leaves into thin strips. Drain ricotta in a colander. Mix ricotta in a bowl with egg yolks and basil strips and season with salt and pepper. Spread approximately three-quarters of ricotta mixture over eggplant slices and roll eggplant over ricotta filling. Place resulting eggplant rolls in a baking dish, cover with diced tomatoes and season with salt and pepper. Cover eggplant rolls with remaining ricotta mixture. Place in the preheated oven and cook for about 30 minutes.
Meanwhile, toast pine nuts in a dry skillet. Sprinkle toasted pine nuts over eggplant rolls and serve garnished with basil leaves.
