Grilled Eggplant Rolls

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Grilled Eggplant Rolls
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
369
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie369 kcal(18 %)
Protein15.19 g(16 %)
Fat28.59 g(25 %)
Carbohydrates20.4 g(14 %)
Sugar added0 g(0 %)
Roughage8.69 g(29 %)
Vitamin A256.3 mg(32,038 %)
Vitamin D0 μg(0 %)
Vitamin E1.61 mg(13 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.15 mg(14 %)
Niacin2.89 mg(24 %)
Vitamin B₆0.28 mg(20 %)
Folate111.66 μg(37 %)
Pantothenic acid0.87 mg(15 %)
Biotin0.94 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C12.2 mg(13 %)
Potassium759.8 mg(19 %)
Calcium265.46 mg(27 %)
Magnesium48.66 mg(16 %)
Iron1.5 mg(10 %)
Zinc0.72 mg(9 %)
Saturated fatty acids10.64 g
Cholesterol42.52 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
4 tablespoons
8 spears
green Asparagus
1 ½ cups
cup
Dried tomatoes
0.333 cup
1 bunch
cherry tomatoes (to garnish)
How healthy are the main ingredients?
Eggplantolive oilAsparagusPecorinotomatoBasil

Preparation steps

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.