Grilled Eggplant Rolls

Name: Grilled Eggplant Rolls
Total time: 1 h 10 min
Yield: 4
Ingredients: 2 Eggplant; 4 tablespoons olive oil; 8 spears green Asparagus; 1.5 cups Pecorino; 0.667 cup Dried tomatoes; 0.333 cup piited black olives; 1 bunch Basil; salt; cherry tomatoes (to garnish)

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Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

ready in 1 hr 10 min.

Ready in

Calories:

369

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

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Ingredients

for

servings

Ingredients: 2
Eggplant; 4 tablespoons
olive oil; 8 spears
green Asparagus; 1 ½ cups
Pecorino; ⅔ cup
Dried tomatoes; 0.333 cup
piited black olives; 1 bunch
Basil; salt; cherry tomatoes (to garnish)

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Preparation steps

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.

Fry in oil, a few slices at a time, or grill, whichever you prefer.

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.

Crumble the pecorino and chop the dried tomatoes and olives.

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.

Serve on a platter with cherry tomatoes.