Low-Carb Substitute

Eggplant Roulade with Goat Cheese and Basil

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Eggplant Roulade with Goat Cheese and Basil
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Health Score:
8,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
495
calories
Calories

Healthy, because

Even smarter

Nutritional values

The low-carb version of the Italian classic is filling and keeps you young: secondary plant substances from the aubergine protect the cells from premature ageing processes and can even prevent cancer. The bitter substances from the aubergine ensure a well-functioning digestion by supporting the release of digestive juices into the liver and bile.

Those who do not like the taste of goat's cream cheese can replace it with normal cream cheese made from cow's milk. To save some more fat, low-fat grainy cream cheese can also be used instead of the cream cheese.

1 each contains
(Percentage of daily recommendation)
Calorie495 kcal(24 %)
Protein20.15 g(21 %)
Fat37.23 g(32 %)
Carbohydrates21.58 g(14 %)
Sugar added1.05 g(4 %)
Roughage5.47 g(18 %)
Vitamin A220.13 mg(27,516 %)
Vitamin D0.2 μg(1 %)
Vitamin E1.12 mg(9 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.51 mg(46 %)
Niacin4.29 mg(36 %)
Vitamin B₆0.48 mg(34 %)
Folate71.53 μg(24 %)
Pantothenic acid1.01 mg(17 %)
Biotin7.13 μg(16 %)
Vitamin B₁₂0.85 μg(28 %)
Vitamin C22.22 mg(23 %)
Potassium661.71 mg(17 %)
Calcium491.06 mg(49 %)
Magnesium46.2 mg(15 %)
Iron1.19 mg(8 %)
Iodine0.75 μg(0 %)
Zinc1.96 mg(25 %)
Saturated fatty acids17.44 g
Cholesterol84.46 mg

Ingredients

for
4
Ingredients
18 ounces Eggplant
salt
1 onion
2 garlic
4 tablespoons olive oil
14 ounces crushed tomatoes (canned)
peppers
1 teaspoon sugar
1 tablespoon Fruit Vinegar
2 ounces sun-dried tomatoes (in oil)
3 ½ ounces Goat cheese
7 ounces Feta
1 tablespoon breadcrumbs
1 handful Basil
4 ounces Mozzarella
How healthy are the main ingredients?
EggplanttomatoFetaMozzarellaGoat cheesetomato

Preparation steps

1.

Rinse and trim the eggplant and cut lengthwise into thin slices. Sprinkle with salt and set aside. Peel the onion and garlic and chop finely. Cook in a pot with 1-2 tablespoons olive oil until translucent. Add the crushed tomatoes and simmer for about 10 minutes. Season with salt, pepper, sugar and vinegar.

2.

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Pat the eggplant slices dry with paper towels and fry in the remaining oil on both sides. Place on the baking sheet and bake for 8-10 minutes in the preheated oven, then allow to cool slightly.

3.

Drain the sun-dried tomatoes and chop finely. Mix the goat cheese with the tomatoes and crumble the feta into the mixture. Add the breadcrumbs and mix well. Season with salt and pepper.

4.

Spread tomato sauce on the bottom of a baking dish. Lay 2-3 eggplant slices side by side and overlapping slightly, so that they are approximately the width of the baking dish. Place some of the cheese filling in the center and cover with some basil leaves. Roll up the eggplant and place in the baking dish. In this way, prepare all the rolls. Top with the remaining tomato sauce. Cut the mozzarella into small cubes and sprinkle over the rolls. Drizzle with 1-2 teaspoons of oil from the dried tomatoes and bake for 20-30 minutes. Serve garnished with basil.