Eggplant Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 256 cal. | (12 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 5.7 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 420 mg | (11 %) | ||
| Calcium | 258 mg | (26 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 Eggplant
- salt
- 1 organic lemon
- 1 handful Basil
- 1 chili pepper
- 200 grams Mozzarella
- 2 Tbsps breadcrumbs
- olive oil
- 100 grams grated Cheese (such as Pecorino)
- freshly ground peppers
- Basil (for garnish)
Preparation steps
Rinse the eggplant, cut off the ends and cut lengthwise into 8-12 slices, about 1 cm (approximately 1/2 inch) thick. Sprinkle with salt and let sit for about 10 minutes. Rinse the lemon in hot water, pat dry, grate the zest and squeeze the juice. Rinse the basil, shake dry, pluck the leaves and cut into fine strips. Rinse the chile, cut in half, remove the seeds and ribs and finely chop. Cut the mozzarella into cubes and mix with the breadcrumbs, 2-3 tablespoons olive oil, grated cheese, chile, basil, lemon juice and half of the zest. Season with salt and pepper.
Preheat the oven broiler.
Rinse the eggplant briefly in cold water, drain and pat dry with paper towels and fry for 3-5 minutes in hot oil on both sides over medium heat. Arrange the eggplant slices next to each other, spread each with some of the filling and roll up. Secure the rolls with toothpicks and place on a baking sheet or in an ovenproof dish. Broil for 5-10 minutes until the cheese begins to melt, watching carefully.
Arrange on plates and serve as a starter, garnished with the remaining lemon zest and basil.
