Eggplant Rolls with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 345 cal. | (16 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 34.1 μg | (57 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 181 μg | (60 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 1,263 mg | (32 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 2 large Eggplant (about 700 grams)
- salt
- freshly ground peppers
- 2 shallots
- 2 garlic cloves
- 8 Tbsps olive oil
- 1 tsp finely chopped thyme
- 1 tsp finely chopped oregano
- 1 tsp finely chopped Sage
- 125 milliliters Vegetable broth
- 1 lg can peeled Tomatoes (800 grams)
- 2 scoops Mozzarella (300 grams)
- 8 dried Tomatoes (in oil)
- 2 Tbsps Olive paste (from the jar)
Preparation steps
Rinse the eggplant and cut lengthwise into 0.5 cm thick slices (approximately 1/4 inch). Season with salt and leave for about 20 minutes to marinate.
For the tomato sauce, peel and finely chop the shallots and garlic.
Heat some olive oil in a pot and sauté the shallots and garlic.
Add the herbs, broth and canned tomatoes, stir well and simmer over low heat for about 30 minutes. Season with salt and pepper.
Rinse the eggplant slices and pat dry. Place on a baking sheet lined with parchment paper and brush with olive oil.
Bake in a preheated oven at 220°C (approximately 425ºF) for about 15 minutes until lightly browned.
Drain the mozzarella and cut into 0.5 cm thick slices (approximately 1/4 inch).
Rinse and pat dry the dried tomatoes and quarter lengthwise.
Remove the eggplant slices from the oven and spread the browned sides with olive paste. Distribute the mozzarella and dried tomato on top and roll up tightly. Pin together with toothpicks.
Brush with oil and return to the oven for about 15 minutes. Bake until the rolls are browned on the outside.
Spoon the tomato sauce onto plates and arrange the eggplant rolls on top.
Serve garnished with fresh sage if desired.
