Eggplant and ricotta rolls are a delightful and easy-to-make dish that combines the rich, creamy texture of ricotta cheese with the tender, flavorful taste of eggplant. Perfect as an appetizer or a light main course, these rolls are sure to impress your guests and satisfy your taste buds. Follow this simple recipe to bring this delicious dish to your table.
- Choose a firm and shiny eggplant for the best texture and flavor.
- Slice the eggplant evenly to ensure uniform cooking.
- To reduce bitterness, you can sprinkle the eggplant slices with salt and let them sit for 15-20 minutes before cooking. Rinse and pat them dry before proceeding with the recipe.
- Feel free to add fresh herbs like basil or parsley to the ricotta mix for an extra burst of flavor.
- If you prefer a bit more color and texture, you can grill the eggplant slices before rolling them with the ricotta mixture.
Congratulations! You've successfully made eggplant and ricotta rolls. This simple yet flavorful dish is perfect for any occasion. Enjoy it as an appetizer, a side dish, or even as a light main course. Bon appétit!
Nutrition Facts | |
---|---|
Serving Size | 180 grams |
Energy | |
Calories 110kcal | 4% |
Protein | |
Protein 8g | 5% |
Carbohydrates | |
Carbohydrates 10g | 3% |
Fiber 3.38g | 9% |
Sugar 4.15g | 4% |
Fat | |
Fat 20g | 23% |
Saturated 4.97g | 17% |
Cholesterol 18mg | - |
Vitamins | |
Vitamin A 60ug | 7% |
Choline 18mg | 3% |
Vitamin B1 0.06mg | 5% |
Vitamin B2 0.15mg | 11% |
Vitamin B3 0.77mg | 5% |
Vitamin B6 0.11mg | 6% |
Vitamin B9 33ug | 8% |
Vitamin B12 0.17ug | 7% |
Vitamin C 2.48mg | 3% |
Vitamin E 0.38mg | 3% |
Vitamin K 4.34ug | 4% |
Minerals | |
Calcium, Ca 170mg | 13% |
Copper, Cu 0.11mg | 0% |
Iron, Fe 0.51mg | 5% |
Magnesium, Mg 24mg | 6% |
Phosphorus, P 130mg | 11% |
Potassium, K 330mg | 10% |
Selenium, Se 10ug | 18% |
Sodium, Na 60mg | 4% |
Zinc, Zn 0.95mg | 9% |
Water | |
Water 150g | - |
* Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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