Eggplant Rolls Stuffed with Beans and Cream Cheese

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Eggplant Rolls Stuffed with Beans and Cream Cheese
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
189
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie189 cal.(9 %)
Protein9 g(9 %)
Fat10 g(9 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage4.5 g(15 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.4 mg(3 %)
Vitamin K46.5 μg(78 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.2 mg(27 %)
Vitamin B₆0.5 mg(36 %)
Folate124 μg(41 %)
Pantothenic acid1.1 mg(18 %)
Biotin11.4 μg(25 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C32 mg(34 %)
Potassium645 mg(16 %)
Calcium132 mg(13 %)
Magnesium54 mg(18 %)
Iron2.1 mg(14 %)
Iodine10 μg(5 %)
Zinc0.7 mg(9 %)
Saturated fatty acids6.3 g
Uric acid79 mg
Cholesterol26 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
2 Eggplant
salt
500 grams String bean
125 grams cream cheese
1 Tbsp lemon juice
freshly ground peppers
½ finely chopped garlic clove
150 milliliters Vegetable broth
75 milliliters white wine
3 sprigs thyme
How healthy are the main ingredients?
cream cheesethymeEggplantsaltgarlic clove

Preparation steps

1.

Rinse and pat dry eggplants, cut off stalks and cut into 1 cm (approximately 1/2 inch) thick slices. Lightly season with salt and let stand for 5-10 minutes. Rinse and dry beans, trim ends and blanch in boiling salted water for 3 minutes. Drain, rinse in cold water and drain again. 

2.

 Season cream cheese with lemon juice, salt, pepper and garlic. Divide beans into 8 portions. Top eggplant slices with cream cheese and beans and roll up.  

3.

Secure rolls with toothpicks. Arrange eggplant rolls in a greased baking dish, add vegetable broth, wine and thyme to the dish and bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes. Remove from oven and serve. 

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