Eggplant Roll-Ups with Ricotta Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 199 cal. | (9 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 20.4 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 143 mg | (151 %) | ||
| Potassium | 789 mg | (20 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 onion
- 2 Tbsps olive oil
- 12 ozs Tomatoes (canned)
- 2 Eggplant
- salt
- 2 Red Bell pepper
- 1 garlic clove
- 7 ozs Ricotta cheese
- peppers
- 2 sprigs Basil
- 1 Tbsp freshly chopped oregano
- 1 pinch sugar
- 1 pinch Chili powder
- 1 tsp toasted Pine nuts (for garnish)
Preparation steps
For the tomato sauce: Peel the onion and chop finely. Sweat in 1 tablespoon hot oil until translucent. Add the tomatoes and simmer for about 15 minutes.
Rinse the eggplants, trim, and cut lengthwise into 1/4 inch slices. Season with salt, let stand for about 10 minutes and then pat dry.
Rinse the peppers, cut in half, remove the stem, seeds and pith and cut into strips. Peel the garlic and chop finely. Drain the ricotta, mix with the garlic and season with salt and pepper. Rinse the basil, shake dry and pluck the leaves.
Arrange the peppers, basil and ricotta over the center of the eggplant slices and roll up, securing with toothpicks. Brush with a little oil and grill for around 10 minutes.
Add the oregano to the tomato sauce and season with sugar, salt and chili powder.
Remove the toothpicks and arrange the eggplant rolls and tomato sauce on serving plates. Serve garnished with pine nuts.
