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

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 oilAsparaguspecorino romanotomatoBasil

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.