Smarter Snack

Grilled Eggplant Rolls with Walnut-Feta Filling

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Average: 4.9 (7 votes)
(7 votes)
Grilled Eggplant Rolls with Walnut-Feta Filling

Grilled Eggplant Rolls with Walnut-Feta Filling - Cleverly wrapped, quickly plastered. Photo: Iris Lange-Fricke

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Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
442
calories
Calories

Healthy, because

Even smarter

Nutritional values

The essential oils of parsley not only give the aubergine rolls a wonderful aroma, but also have a positive effect on digestion and can alleviate stomach and intestinal ailments. Healthy fats are also provided: the walnut kernels contain the anti-inflammatory omega-3 fatty acids, which are important for a healthy heart and promote the ability to concentrate.

Instead of using aubergines, the mezze rolls can also be prepared with courgettes as desired. Almonds or sesame seeds instead of walnut kernels are also suitable for the filling.

1 serving contains
(Percentage of daily recommendation)
Calorie442 kcal(21 %)
Protein15 g(15 %)
Fat28 g(24 %)
Carbohydrates31 g(21 %)
Sugar added0 g(0 %)
Roughage5.3 g(18 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E5.3 mg(44 %)
Vitamin K31.9 μg(53 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin5 mg(42 %)
Vitamin B₆0.2 mg(14 %)
Folate75 μg(25 %)
Pantothenic acid0.5 mg(8 %)
Biotin7.1 μg(16 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C18 mg(19 %)
Potassium568 mg(14 %)
Calcium176 mg(18 %)
Magnesium76 mg(25 %)
Iron2.1 mg(14 %)
Iodine42 μg(21 %)
Zinc1.7 mg(21 %)
Saturated fatty acids9.9 g
Uric acid55 mg
Cholesterol35 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
2 Eggplant
salt
3 ½ ounces Instant couscous
1 garlic
1 bunch parsley
5 Dried dates
2 teaspoons ginger
2 ounces Walnut
7 ounces Feta
3 tablespoons lemon juice
½ teaspoon sharp ground paprika
peppers
2 tablespoons olive oil
How healthy are the main ingredients?
FetaWalnutparsleyolive oilgingerEggplant
Preparation

Kitchen utensils

1 Grill pan

Preparation steps

1.

Clean and wash the eggplants, cut lengthwise into 1/4" thick slices, sprinkle with a little salt, and set aside for 10 minutes.

2.

Pour 9 ounces of boiling water over the couscous and let it swell for 10 minutes. Meanwhile, peel the garlic, wash the parsley and shake it dry, put 1 handful aside. Seed the dates. Peel the ginger. Finely chop garlic, remaining parsley, dates, ginger, and walnuts.

3.

Place the feta in a bowl and crumble finely. Add couscous, 2 tbsp. lemon juice, garlic, chopped parsley, dates, ginger and chopped walnuts and knead everything well with your hands. Season with paprika powder and pepper.

4.

Dab eggplant slices with a clean cloth and brush each side with olive oil.

5.

Heat the grill pan. Fry the aubergine slices on each side over medium heat for 1-2 minutes, then let them cool down for about 5 minutes. Put a little of the feta mixture on each slice, roll it up and place it on a plate or platter with the end facing down and add the parsley that has been set aside.