Eggplant Roulade with Goat Cheese and Basil
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.
(Percentage of daily recommendation)
|Calorie||495 kcal||(24 %)|
|Protein||20.15 g||(21 %)|
|Fat||37.23 g||(32 %)|
|Carbohydrates||21.58 g||(14 %)|
|Sugar added||1.05 g||(4 %)|
|Roughage||5.47 g||(18 %)|
|Vitamin A||220.13 mg||(27,516 %)|
|Vitamin D||0.2 μg||(1 %)|
|Vitamin E||1.12 mg||(9 %)|
|Vitamin B₁||0.21 mg||(21 %)|
|Vitamin B₂||0.51 mg||(46 %)|
|Niacin||4.29 mg||(36 %)|
|Vitamin B₆||0.48 mg||(34 %)|
|Folate||71.53 μg||(24 %)|
|Pantothenic acid||1.01 mg||(17 %)|
|Biotin||7.13 μg||(16 %)|
|Vitamin B₁₂||0.85 μg||(28 %)|
|Vitamin C||22.22 mg||(23 %)|
|Potassium||661.71 mg||(17 %)|
|Calcium||491.06 mg||(49 %)|
|Magnesium||46.2 mg||(15 %)|
|Iron||1.19 mg||(8 %)|
|Iodine||0.75 μg||(0 %)|
|Zinc||1.96 mg||(25 %)|
|Saturated fatty acids||17.44 g|
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.
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.
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.
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.