Stuffed Eggplant Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 403 cal. | (19 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 12.6 μg | (21 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,077 mg | (27 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 158 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the bechamel
- 30 grams Pastry flour
- 250 milliliters milk
- salt
- freshly ground peppers
- For the rolls
- 3 large Eggplant
- 300 grams Ground meat
- 1 onion
- 1 bay leaf
- 1 garlic clove
- 2 Tbsps olive oil
- 50 grams dried Tomatoes
- 3 Tbsps Tomato paste
- 1 tsp dried oregano
- salt
- freshly ground peppers
- 100 milliliters Beef broth
- plenty of olive oil
- 1 lemon
Preparation steps
For the rolls, trim the eggplants and cut lengthwise into 1 cm thick slices (approximately 1/2 inch). Season well on both sides with salt and leave to infuse on a plate for half an hour.
Peel and dice the onion and garlic and sweat in little olive oil in a pan. Add the ground meat, the tomato paste, and bay leaf and cook until crumbly.
Chop the dried tomatoes finely and add to the pan. Season with oregano, salt and pepper, pour in the broth and simmer everything gently for about 15 minutes.
For the bechamel, melt some butter over medium heat. Add the flour and allow to foam up. Stir with a whisk and sauté until the mixture is smooth. Gradually pour in the cold milk and mix vigorously with the whisk. Simmer for about 10 minutes and then pour through a fine sieve. Season with salt and pepper.
Dry the eggplant slices and sauté on both sides until golden brown in plenty of olive oil. Place the slices on kitchen towels to drain.
Spoon the meat mixture onto the eggplant slices, roll them up and serve drizzled with bechamel sauce.
