Stuffed Eggplant with Vegetables, Ricotta and Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 434 cal. | (21 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.6 g | (32 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 47.6 μg | (79 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 213 μg | (71 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 185 mg | (195 %) | ||
| Potassium | 1,449 mg | (36 %) | ||
| Calcium | 232 mg | (23 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 22 g |
Ingredients
- For the eggplant rolls
- 2 Eggplant
- salt
- 350 grams Pumpkin
- 2 Bell pepper (Red and green)
- 1 Zucchini
- 1 Red onion
- 1 Tbsp freshly chopped rosemary
- 1 Tbsp freshly chopped thyme
- 5 Tbsps olive oil
- freshly ground peppers
- 250 grams Ricotta cheese
- olive oil (for the pan)
- 150 grams Cherry tomatoes (with vine if desired)
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
For the eggplant rolls, rinse eggplant, trim, cut into 1 cm (approximately 1/2 inch) thick slices, sprinkle with salt and let rest for about 30 minutes.
Cut pumpkin flesh into cubes. Rinse bell peppers, clean and also dice the peppers. Rinse summer squash, trim and slice. Peel onion, cut in half and cut into strips. Mix all prepared vegetables in a bowl with rosemary, thyme, 3 tablespoons oil, salt and pepper. Arrange vegetables on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes. Remove from the oven, let cool and mix half of ricotta with cooled vegetables.
For the tomato sauce, peel onion and garlic and finely dice both. Heat oil in a pan and sauté onion and garlic until soft. Add diced tomato, crushed tomato, oregano and bay leaf and season with salt, pepper and a pinch of sugar and let simmer for about 10 minutes.
Reduce the oven temperature to 180°C (approximately 350°F).
Pat eggplant slices dry. Brush a grill pan with remaining olive oil and fry eggplant slices briefly and season with pepper. Spread roasted vegetables mixture on eggplant slices, roll around filling and place in a greased baking dish. Pour tomato sauce over eggplant rolls and cover with remaining ricotta. Bake in the preheated oven for 20-25 minutes. Rinse cherry tomatoes and place in the baking dish during the last 10 minutes of the cooking time. Serve immediately.
