Eggplant Roll-Ups with Ricotta Cheese

and pine nuts
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Eggplant Roll-Ups with Ricotta Cheese
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 55 min.
Ready in
Calories:
199
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie199 cal.(9 %)
Protein9 g(9 %)
Fat12 g(10 %)
Carbohydrates13 g(9 %)
Sugar added1 g(4 %)
Roughage5.5 g(18 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E4.1 mg(34 %)
Vitamin K20.4 μg(34 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin4 mg(33 %)
Vitamin B₆0.5 mg(36 %)
Folate139 μg(46 %)
Pantothenic acid0.9 mg(15 %)
Biotin8.2 μg(18 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C143 mg(151 %)
Potassium789 mg(20 %)
Calcium151 mg(15 %)
Magnesium54 mg(18 %)
Iron1.6 mg(11 %)
Iodine13 μg(7 %)
Zinc0.5 mg(6 %)
Saturated fatty acids4.9 g
Uric acid53 mg
Cholesterol28 mg
Complete sugar11 g

Ingredients

for
4
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)
How healthy are the main ingredients?
TomatoRicotta cheeseolive oiloreganoPine nutsBasil

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

Add the oregano to the tomato sauce and season with sugar, salt and chili powder. 

6.

Remove the toothpicks and arrange the eggplant rolls and tomato sauce on serving plates. Serve garnished with pine nuts.

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