Grilled Eggplant Rolls
(0 votes)
(0 votes)
easy
Difficulty
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Nutritions
1 serving contains
Fat | 28.59 g | |
Saturated Fat Acids | 10.64 g | |
Protein | 15.19 g | |
Roughage | 8.69 g | |
Sugar added | 0 g | |
Calorie | 369 |
more nutritions
Carbohydrates/g | 20.4 |
Cholesterol/mg | 42.52 |
Vitamin A/mg | 256.3 |
Vitamin D/μg | 0 |
Vitamin E/mg | 1.61 |
Vitamin B₁/mg | 0.17 |
Vitamin B₂/mg | 0.15 |
Niacin/mg | 2.89 |
Vitamin B₆/mg | 0.28 |
Folate/μg | 111.66 |
Pantothenic acid/mg | 0.87 |
Biotin/μg | 0.94 |
Vitamin B₁₂/μg | 0 |
Vitamin C/mg | 12.2 |
Potassium/mg | 759.8 |
Calcium/mg | 265.46 |
Magnesium/mg | 48.66 |
Iron/mg | 1.5 |
Zinc/mg | 0.72 |
Recipe author: EAT SMARTER
Ingredients
for 4 servings- 2
- 4 tablespoons
- 8 spears
green Asparagus
- 1 ½ cups
- ⅔ cup
Dried tomatoes
- 0.333 cup
piited black olives
- 1 bunch
Preparation
Preparation steps
Step 1/6
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.
Step 2/6
Fry in oil, a few slices at a time, or grill, whichever you prefer.
Step 3/6
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.
Step 4/6
Crumble the pecorino and chop the dried tomatoes and olives.
Step 5/6
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.
Step 6/6
Serve on a platter with cherry tomatoes.