Goat Cheese Wontons with Eggplant and Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 207 cal. | (10 %) | ||
| Protein | 10.66 g | (11 %) | ||
| Fat | 7.22 g | (6 %) | ||
| Carbohydrates | 26.05 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.18 g | (17 %) |
| Vitamin A | 360.85 mg | (45,106 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.19 mg | (10 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 3.26 mg | (27 %) | ||
| Vitamin B₆ | 0.21 mg | (15 %) | ||
| Folate | 86.66 μg | (29 %) | ||
| Pantothenic acid | 0.51 mg | (9 %) | ||
| Biotin | 4.92 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 59.93 mg | (63 %) | ||
| Potassium | 690.16 mg | (17 %) | ||
| Calcium | 113.58 mg | (11 %) | ||
| Magnesium | 42.73 mg | (14 %) | ||
| Iron | 3.17 mg | (21 %) | ||
| Zinc | 0.69 mg | (9 %) | ||
| Saturated fatty acids | 4.34 g | |||
| Cholesterol | 25.16 mg |
Ingredients
- Ingredients
- 32 parsley
- 16 Wonton wrapper
- 120 grams Goat cheese
- salt
- 400 grams Eggplant
- 4 Tomatoes
- 1 splash lemon juice
- freshly ground peppers
Preparation steps
Rinse parsley leaves and pat dry. Place one sheet of wonton paper on a working surface. Place some goat cheese in the center of the sheet and place a second wonton sheet on top Brush edges with water and diagonally fold wonton into a triangle. Slightly flatten and press the edges together.
Cook in a pot of boiling salt water for about 6 minutes.
Rinse eggplant, trim and cut in half or quarters. Brush a grill pan with oil and place eggplant on grill pan. Cook under a preheated oven broiler, watching carefully, for 4-5 minutes. Rinse tomatoes, cut into quarters, remove seeds and dice. Mix with eggplant on the grill pan (not in the oven), warm tomatoes and season with lemon juice, salt and pepper.
Arrange drained ravioli on plates and cover with eggplant mixture. Serve immediately.
