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Grilled Eggplant Rolls

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Grilled Eggplant Rolls
369
calories
Calories
0
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easy
Difficulty
25 min.
Preparation
 • Ready in 1 hr 10 min.
Ready in
Nutritions
Fat28.59 g
Saturated Fat Acids10.64 g
Protein15.19 g
Roughage8.69 g
Sugar added0 g
Calorie369
1 serving contains
Calories369
Protein/g15.19
Fat/g28.59
Saturated fatty acids/g10.64
Carbohydrates/g20.4
Added sugar/g0
Roughage/g8.69
Cholesterol/mg42.52
Vitamin A/mg256.3
Vitamin D/μg0
Vitamin E/mg1.61
Vitamin B₁/mg0.17
Vitamin B₂/mg0.15
Niacin/mg2.89
Vitamin B₆/mg0.28
Folate/μg111.66
Pantothenic acid/mg0.87
Biotin/μg0.94
Vitamin B₁₂/μg0
Vitamin C/mg12.2
Potassium/mg759.8
Calcium/mg265.46
Magnesium/mg48.66
Iron/mg1.5
Zinc/mg0.72

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
2
4 tablespoons
8 spears
green Asparagus
1 ½ cups
cup
Dried tomatoes
0.333 cup
1 bunch
cherry tomatoes (to garnish)
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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.

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