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Eggplant Rolls with Vegetable Filling
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Preparation:
1 hr
Preparation
Calories:
139
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 139 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 21.8 μg | (36 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 586 mg | (15 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
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Preparation steps
1.
Rinse the eggplant, pat dry, cut off the ends and cut lengthwise into slices. Coat with salt and water and leave to soak for 30 minutes. Rinse well, pat dry and sauté in portions in some oil.
2.
Rinse the carrots and celery, peel the carrots and cut both into fine strips. Rinse the basil and cut into narrow strips.
3.
Arrange some carrot, celery and basil strips on each eggplant slice and roll up.
Serve on plates and garnished with sprigs of thyme.
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