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Ingredients
Grilled Eggplant Rolls with Basil Cream Potatoes
- 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)
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.
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.
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.
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |