Eggplant Rolls with Pine Nuts

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Eggplant Rolls with Pine Nuts
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Health Score:
6,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
741
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie741 kcal(35 %)
Protein16.75 g(17 %)
Fat62.63 g(54 %)
Carbohydrates34.01 g(23 %)
Sugar added0 g(0 %)
Roughage13.11 g(44 %)
Vitamin A130.76 mg(16,345 %)
Vitamin D0.56 μg(3 %)
Vitamin E2.41 mg(20 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.37 mg(34 %)
Niacin5.2 mg(43 %)
Vitamin B₆0.39 mg(28 %)
Folate115.02 μg(38 %)
Pantothenic acid1.34 mg(22 %)
Biotin1.94 μg(4 %)
Vitamin B₁₂0.51 μg(17 %)
Vitamin C12.88 mg(14 %)
Potassium1,034.66 mg(26 %)
Calcium188.44 mg(19 %)
Magnesium71.16 mg(24 %)
Iron3.28 mg(22 %)
Iodine13.2 μg(7 %)
Zinc1.52 mg(19 %)
Saturated fatty acids11.95 g
Cholesterol70.38 mg

Ingredients

for
4
Ingredients
3
large eggplants
10 tablespoons
250 grams
100 grams
½ bunch
freshly ground Pepper
1
4 tablespoons

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.