Grilled eggplant rolls 

Grilled eggplant rolls
369 kcal

(0)

Difficulty:easy
Preparation:25 min
Ready in:70 min
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories369 kcal(18%)
Protein15 g(30%)
Fat29 g(36%)
Carbohydrates20 g(8%)
Added Sugar0 g(0%)
Roughage9 g(30%)

Recipe Development: EAT SMARTER

Ingredients

For servings

2Eggplant
4 tablespoonsolive oil
8 spearsgreen Asparagus
1 ½ cupsPecorino
⅔ cupsDried tomatoes
⅓ cupspiited black olives
1 bunchBasil
salt
cherry tomatoes to garnish

Directions

1 Wash the aubergines, pat dry and cut off the ends. Then cut lengthwise into 8 slices and sprinkle with salt. Leave to stand for 30 minutes to draw out some of the water, then rinse well and pat dry.
2 Fry in oil, a few slices at a time, or grill, whichever you prefer.
3 Wash the asparagus, peel the lower third and cut off the ends. Cook in boiling, salted water for about 8 minutes until al dente. Then drain, refresh in cold water and drain thoroughly.
4 Crumble the pecorino and chop the dried tomatoes and olives.
5 Place one spear of asparagus, a little cheese and some chopped tomatoes and olives on each slice of aubergine. Roll up and secure with a toothpick, pinning 1 basil leaf to each roll.
6 Serve on a platter with cherry tomatoes.
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