Eggplant rolls with mozzarella filling
(Percentage of daily recommendation)
| Calorie | 300 cal. | (14 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 37.2 μg | (62 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 18.5 μg | (41 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,091 mg | (27 %) | ||
| Calcium | 181 mg | (18 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 1 kilogram Tomatoes
- 1 onion
- 5 Tbsps olive oil
- 1 Tbsp Tomato paste
- salt
- peppers
- 2 Eggplant
- 2 Tbsps finely chopped Fresh herbs (Thyme and basil)
- 1 Tbsp grated Parmesan
- 400 grams Mozzarella
- 2 Tbsps finely chopped parsley
Preparation steps
For the sauce, blanch the tomatoes, rinse in cold water, peel, quarter, core and dice. Peel the onion, chop finely and sauté in 1-2 tablespoons hot oil until translucent. Add the tomato paste and sauté briefly, add the tomatoes, season with salt and pepper, cover and simmer over low heat for 20 minutes.
Trim the eggplants, rinse and cut lengthwise into 0.5 cm (approximately 1/4 inch) thick slices. Salt and leave about 10 minutes to draw out water, then pat dry. Mix the herbs with the Parmesan cheese and 2-3 tablespoons oil and season with salt and pepper. Cut the mozzarella into thin slices. Brush the herbal oil on slices of eggplant, cover with the mozzarella, roll up and secure with wooden skewers.
Heat a little oil in a grill pan and cook the rolls on all sides 5-6 minutes.
Stir the parsley into the tomato sauce and season. Serve rolls in tomato sauce.