Baked cheesy eggplant rolls are a delightful and savory dish that combines the rich flavors of eggplant, ricotta cheese, and a medley of herbs and nuts. Perfect as a main course or an elegant appetizer, these rolls are sure to impress both family and guests alike.
- Choose firm and plump eggplants for the best results.
- To remove the bitterness from the eggplant, sprinkle slices with salt and let them sit for about 30 minutes before rinsing and patting dry.
- Ensure the ricotta mixture is well combined for a smooth and consistent filling.
- To prevent the rolls from unraveling, you can use toothpicks to secure them before baking.
- For a healthier option, use whole wheat bread crumbs and reduce the amount of cheese.
These baked cheesy eggplant rolls are a tasty and nutritious addition to any meal. They are perfect for a family dinner, a potluck, or any gathering. Enjoy the blend of textures and flavors, and relish in the satisfaction of a dish well made.
Nutrition Facts | |
---|---|
Serving Size | 350 grams |
Energy | |
Calories 310kcal | 16% |
Protein | |
Protein 18g | 12% |
Carbohydrates | |
Carbohydrates 30g | 9% |
Fiber 9g | 23% |
Sugar 15g | 15% |
Fat | |
Fat 14g | 17% |
Saturated 6g | 20% |
Cholesterol 72mg | - |
Vitamins | |
Vitamin A 120ug | 13% |
Choline 70mg | 13% |
Vitamin B1 0.22mg | 18% |
Vitamin B2 0.41mg | 32% |
Vitamin B3 3.16mg | 20% |
Vitamin B6 0.31mg | 18% |
Vitamin B9 80ug | 20% |
Vitamin B12 0.46ug | 19% |
Vitamin C 6mg | 7% |
Vitamin E 3.40mg | 23% |
Vitamin K 16ug | 13% |
Minerals | |
Calcium, Ca 370mg | 28% |
Copper, Cu 0.35mg | 39% |
Iron, Fe 1.90mg | 17% |
Magnesium, Mg 72mg | 18% |
Phosphorus, P 340mg | 27% |
Potassium, K 800mg | 24% |
Selenium, Se 18ug | 34% |
Sodium, Na 260mg | 18% |
Zinc, Zn 2.26mg | 21% |
Water | |
Water 280g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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