Stuffed Eggplant Rolls
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
97
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 97 cal. | (5 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 292 mg | (7 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
10
- Ingredients
- 2 Eggplant (500 grams)
- salt
- 8 sun-dried Tomatoes (in oil)
- 50 grams pecorino romano
- 4 garlic cloves
- 6 Tbsps olive oil
- ½ tsp rosemary
Preparation steps
1.
Rinse and pat dry eggplants, cut into diagonal slices about 0.5 cm (approximately 1/5 inch) thick and season with salt. Let stand for about 30 minutes. Rinse and pat dry eggplant slices and arrange on a kitchen towel. Let rest for about 3 hours. Drain sun-dried tomatoes and cut into 0.5 inch (approximately 1/5 inch) strips. Crumble Pecorino very finely.
2.
Top eggplant slices with tomato strips and cheese, roll up and secure with toothpicks. Peel garlic and cut into slices. Heat about 6 tablespoons of oil in a pan and saute garlic and rosemary briefly on medium heat. Add eggplant rolls and cook for about 1/2 minute per side. Arrange on plates and serve.
