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 cups Dried tomatoes; 0.333 cups piited black olives; 1 bunch Basil; salt; cherry tomatoes to garnish

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Difficulty:	easy
Preparation:	25 min
Ready in:	70 min

Vegetable

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	369 kcal	(18%)
Protein	15 g	(30%)
Fat	29 g	(36%)
Carbohydrates	20 g	(8%)
Added Sugar	0 g	(0%)
Roughage	9 g	(30%)
Vitamin A	256.3 µg	(32%)
Vitamin D	0 µg	(0%)
Vitamin E	1.61 mg	(13%)
Vitamin B1	0.17 mg	(15%)
Vitamin B2	0.15 mg	(11%)
Niacin	2.89 mg	(18%)
Vitamin B6	0.28 mg	(20%)
Folate	111.66 µg	(56%)
Pantothenic Acid	0.87 mg	(14%)
Biotin	0.94 µg	(2%)
Vitamin B12	0 µg	(0%)
Vitamin C	12.2 mg	(15%)
Potassium	759.8 mg	(38%)
Calcium	265.46 mg	(33%)
Magnesium	48.66 mg	(13%)
Iron	1.5 mg	(11%)
Iodine	0 µg	(0%)
Zinc	0.72 mg	(7%)
Saturates	11 g
Uric Acid	0 g
Cholesterol	42.52 mg

Recipe Development: EAT SMARTER

Ingredients

For servings

2	Eggplant
4 tablespoons	olive oil
8 spears	green Asparagus
1 ½ cups	Pecorino
⅔ cups	Dried tomatoes
⅓ cups	piited black olives
1 bunch	Basil
	salt
	cherry tomatoes to garnish

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30 min.

easy

Directions

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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