Grilled Eggplant Rolls with Basil Cream Potatoes

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Grilled Eggplant Rolls with Basil Cream Potatoes
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
297
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie297 cal.(14 %)
Protein6 g(6 %)
Fat17 g(15 %)
Carbohydrates29 g(19 %)
Sugar added0 g(0 %)
Roughage4.1 g(14 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E6.5 mg(54 %)
Vitamin K5.1 μg(9 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.1 mg(34 %)
Vitamin B₆0.4 mg(29 %)
Folate74 μg(25 %)
Pantothenic acid1.1 mg(18 %)
Biotin3 μg(7 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C37 mg(39 %)
Potassium948 mg(24 %)
Calcium79 mg(8 %)
Magnesium59 mg(20 %)
Iron2.1 mg(14 %)
Iodine7 μg(4 %)
Zinc1 mg(13 %)
Saturated fatty acids5.3 g
Uric acid56 mg
Cholesterol18 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
2 large Eggplant
salt
600 grams starchy potatoes
vegetable oil (for frying)
150 grams Créme legére
½ bunch Basil
1 garlic clove
coarse herb salt
freshly ground peppers
fresh Basil (for garnish)
How healthy are the main ingredients?
potatoBasilEggplantsaltgarlic cloveBasil

Preparation steps

1.

Rinse the eggplants and slice lengthwise into about 0.5 cm (approximately 1/4 inch) slices. Sprinkle with salt and let stand for about 20 minutes. 

2.

Peel the potatoes and cook in boiling, salted water for about 25 minutes, until fork tender. Rinse the salted eggplant slices, pat dry and cook in a well-oiled grill pan on both sides, until tender.

3.

Drain the potatoes, rice with a potato ricer and stir in the cream. Rinse and dry the basil, remove the leaves and add to a blender with the potatoes, garlic and herbal sea salt. Process until smooth. Pipe the mashed potatoes in a strip onto one side of each of the eggplant slices. Carefully roll the eggplant slices up and arrange them, seam side down, onto plates. Season with freshly ground pepper and garnish with fresh basil.  

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