There aren’t many recipes of eggplant that I’m thrilled with. And I’ll rather eat it for a snack than a main course. So, yes, these little rolls are just what I need. Baked eggplant stuffed with delicious mixture – tasty and healthy!
All of us should eat more of eggplant. It is rich in cellulose and encourages the work of the digestive organs. Also, is rich in pectin, which lowers cholesterol and is good for the heart, because it ensures a considerable amount of potassium. It contains very little fat and calories, just 24 kcal per 100 g (3 oz.), 1 g protein, 0.19 g fat, 5.7 g carbs, and 3.4 g fiber.
This vegetable possesses anti-allergic, antioxidant, anticancer and anti-inflammatory properties. From vitamins and minerals, this food contains plenty of calcium, phosphorus, iron, potassium and vitamin C.
Eggplant Rolls – recipe
Ingredients that you need:
- 2 large eggplants
- 3 tablespoons olive oil
- 1 small tomato
- 2 onions
- 2 teaspoons basil
- 7 oz. (200 g) of fine Parmesan cheese
- 2 tablespoons lemon juice
- salt and pepper to taste
Wash the eggplant, then clean and cut lengthwise into slices about ½ inches thick. Place the parchment paper for baking into a baking tray. Aluminum foil will do the job, also. Then sprinkle with half tablespoons of olive oil.
Put slices of eggplant on baking paper; grease with the rest of the olive oil and add a little salt. Bake the eggplant for ten minutes in preheated oven at 200 degrees C (390 degrees F). Then turn over and bake for another ten minutes.
Meanwhile, wash the tomato and chop it finely. Make a sauce of basil and finely chopped onion and garlic, Parmesan cheese, lemon juice and chopped tomato. Season it with salt and pepper to taste.
When slices of eggplant are done, leave them to cool a while. Then fill with the mixture, wrap and secure with a toothpick.
You can serve the rolls cold if you don’t prefer otherwise. But watch it! Remove the toothpicks!
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