Eggplant Roll with Stuffed Tomato and Olive Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 386 cal. | (18 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 16.3 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 902 mg | (23 %) | ||
| Calcium | 245 mg | (25 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 2 large Eggplant
- salt
- 8 medium-sized Tomatoes
- 400 grams Mozzarella
- 1 bunch Basil
- peppers
- 2 Tbsps vegetable oil
- 300 milliliters Instant vegetable broth
- 40 grams Margarine (or butter)
- 40 grams Pastry flour
- 250 milliliters milk
- 100 grams green Olives (chopped)
Preparation steps
Rinse eggplant, pat dry and cut off ends. Cut lengthwise into 8 slices, each about 1/2 cm (approximately 1/4 inch) thick, then sprinkle with salt and set aside. Rinse tomatoes, pat dry and cut off tops, then scoop out inner flesh with a spoon, being careful not to puncture outer walls. Dice mozzarella. Rinse basil, shake dry, pluck leaves from stems and chop. Mix basil and mozzarella and season with salt and pepper. Fill tomatoes with mozzarella mixture and replace tomato top. Rinse salt from eggplant slices and pat dry. Place stuffed tomatoes in center of eggplant slices. Pull up edges of eggplant slice over tomato and secure with toothpicks. Heat oil in a pan and fry eggplant rolls, about 2-3 minutes. Deglaze pan with vegetable broth. Reduce heat, cover and simmer for about 15 minutes. In a pan, heat margarine (or butter) and sprinkle flour in pan and cook briefly. Deglaze pan with milk and vegetable broth and bring to a boil, whisking constantly. Reduce heat, add olives and simmer, about 5 minutes. Arrange eggplant rolls and olive sauce on plates. Serve with hot rice, if desired.
