Eggplant and Tuna Salad Roll-ups
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
371
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 371 cal. | (18 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 17.5 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 607 mg | (15 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 medium sized Eggplant
- salt
- 180 grams Tuna (canned tuna in water)
- 2 Tomatoes
- 2 scallions
- 50 grams Mayonnaise
- 2 Tbsps Yogurt (0.1% fat)
- 1 Tbsp lemon juice
- freshly ground peppers
- 1 pinch Chili powder
- 6 Tbsps olive oil
Preparation steps
1.
Rinse eggplant, remove stalk and cut lengthwise into approximately 1/2 cm (approximately 1/4 inch) slices. Salt well and allow water to drain for at least 30 minutes.
2.
Drain tuna and mix in a bowl with a fork. Rinse tomatoes and remove cores and stems and scrape out seeds. Cut into small cubes. Rinse scallion, trim and chop. Mix tuna with tomatoes, scallions, mayonnaise, yogurt and lemon juice. Season with salt, pepper and chili powder and refrigerate.
3.
Pat eggplant dry with paper towels and fry in portions in hot oil on both sides, each about 2 minutes. Drain on paper towels and let cool slightly. Spread each eggplant slice with 1-2 tablespoons of tuna mixture and roll up.
4.
Garnish with oregano and serve rolls with pesto dip, if desired.
