Eggplant Rolls with Pine Nuts

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Eggplant Rolls with Pine Nuts
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Health Score:
83 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
560
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie560 cal.(27 %)
Protein17 g(17 %)
Fat47 g(41 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage5.6 g(19 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.4 μg(2 %)
Vitamin E6.6 mg(55 %)
Vitamin K17.2 μg(29 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin6.4 mg(53 %)
Vitamin B₆0.2 mg(14 %)
Folate106 μg(35 %)
Pantothenic acid0.8 mg(13 %)
Biotin8.4 μg(19 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C12 mg(13 %)
Potassium735 mg(18 %)
Calcium188 mg(19 %)
Magnesium105 mg(35 %)
Iron4.1 mg(27 %)
Iodine16 μg(8 %)
Zinc1.7 mg(21 %)
Saturated fatty acids10.7 g
Uric acid54 mg
Cholesterol90 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
3 large Eggplant
10 Tbsps olive oil
salt
250 grams Ricotta cheese
100 grams Pine nuts
½ bunch thyme
freshly ground peppers
1 egg
4 Tbsps breadcrumbs
How healthy are the main ingredients?
Ricotta cheeseolive oilPine nutsthymeEggplantsalt

Preparation steps

1.

Rinse eggplants and cut off stalks. Peel one eggplant and cut pulp into 0.5 cm (approximately 1/5 inch) cubes. Heat 2 tablespoons of olive oil in a pan and saute eggplant cubes for about 5 minutes, stirring.

2.

Cut remaining eggplants crosswise into slices and season with salt.

3.

Combine ricotta with pine nuts. Rinse thyme, shake dry and pluck off leaves. Add thyme, sauteed eggplant and egg to the mixture and season with pepper and salt.

4.

Heat oil in a pan and cook eggplant slices, few at a time, until golden brown on both sides. Add more oil to the pan as needed (total of 8 tablespoons). Spread with the filling and arrange in a baking pan.  

5.

Mix breadcrumbs with remaining 2 tablespoons of olive oil and spread on top of rolls. Bake in preheated oven at 220°C (approximately 425°F) for about 20 minutes. Remove from the oven and serve.