Eggplant Rolls with Pine Nuts
(Percentage of daily recommendation)
|Calorie||741 kcal||(35 %)|
|Protein||16.75 g||(17 %)|
|Fat||62.63 g||(54 %)|
|Carbohydrates||34.01 g||(23 %)|
|Sugar added||0 g||(0 %)|
|Roughage||13.11 g||(44 %)|
|Vitamin A||130.76 mg||(16,345 %)|
|Vitamin D||0.56 μg||(3 %)|
|Vitamin E||2.41 mg||(20 %)|
|Vitamin B₁||0.23 mg||(23 %)|
|Vitamin B₂||0.37 mg||(34 %)|
|Niacin||5.2 mg||(43 %)|
|Vitamin B₆||0.39 mg||(28 %)|
|Folate||115.02 μg||(38 %)|
|Pantothenic acid||1.34 mg||(22 %)|
|Biotin||1.94 μg||(4 %)|
|Vitamin B₁₂||0.51 μg||(17 %)|
|Vitamin C||12.88 mg||(14 %)|
|Potassium||1,034.66 mg||(26 %)|
|Calcium||188.44 mg||(19 %)|
|Magnesium||71.16 mg||(24 %)|
|Iron||3.28 mg||(22 %)|
|Iodine||13.2 μg||(7 %)|
|Zinc||1.52 mg||(19 %)|
|Saturated fatty acids||11.95 g|
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.
Cut remaining eggplants crosswise into slices and season with salt.
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.
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.
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.