Eggplant Wraps with Filling
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
307
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 11.7 μg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 596 mg | (15 %) | ||
| Calcium | 253 mg | (25 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Eggplant (sliced into 1 cm thick slices)
- ⅜ cup olive oil
- 1 ¾ cups Ricotta cheese
- ⅔ cup sun-dried tomatoes (finely chopped)
- 1 Tbsp mint (finely chopped)
- ½ tsp paprika (to garnish)
- salt
- peppers
Preparation steps
1.
Pre-heat the grill to hot.
2.
Salt the slices of eggplant on both sides and arrange them on kitchen paper to absorb the excess water. Meanwhile, beat together the ricotta, and mint with a little seasoning. Carefully fold in the sun-dried tomato.
3.
Dry the eggplant using fresh kitchen paper and brush them with the olive oil on both sides.
4.
Season and grill in batches until lightly charred and golden brown.
5.
Remove and allow to cool before placing a tablespoon of the ricotta mixture in the centre of each aubergine slice.
6.
Fold the eggplant around the ricotta and use a cocktail stick to secure well, making sure you place half a mint leaf at the seal and use the stick to secure it to the aubergine roll.
7.
Arrange stacked on plates and sprinkle the tops with the paprika.
