Grilled Eggplant Rolls
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 369 kcal | (18 %) | ||
| Protein | 15.19 g | (16 %) | ||
| Fat | 28.59 g | (25 %) | ||
| Carbohydrates | 20.4 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.69 g | (29 %) |
more nutritional values
| Vitamin A | 256.3 mg | (32,038 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.61 mg | (13 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 2.89 mg | (24 %) | ||
| Vitamin B₆ | 0.28 mg | (20 %) | ||
| Folate | 111.66 μg | (37 %) | ||
| Pantothenic acid | 0.87 mg | (15 %) | ||
| Biotin | 0.94 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 12.2 mg | (13 %) | ||
| Potassium | 759.8 mg | (19 %) | ||
| Calcium | 265.46 mg | (27 %) | ||
| Magnesium | 48.66 mg | (16 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Zinc | 0.72 mg | (9 %) | ||
| Saturated fatty acids | 10.64 g | |||
| Cholesterol | 42.52 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Eggplant
- 4 tablespoons olive oil
- 8 spears green Asparagus
- 1 ½ cups pecorino romano
- ⅔ cup Dried tomatoes
- 0.333 cup piited black olives
- 1 bunch Basil
- salt
- cherry tomatoes (to garnish)
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.
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