Try this recipe for cheesy eggplant rolls, an appetizer for adults and children alike with grilled eggplant.
Step 1 of 5: Wash the eggplant, cut it into fairly thick round slices with a vegetable slicer and grill them on both sides, then arrange them on a plate.
Step 2 of 5: Cut the cooked ham and Gruyère into squares the size of the eggplant width.
Step 3 of 5: Let the eggplants cool for about 10 minutes, then top the center with a piece of cooked ham and Gruyère, and finally salt.
Step 4 of 5: Using one or two toothpicks, form a roll so the cheese does not come out during cooking.
Step 5 of 5: Bake in a preheated oven at 180 degrees for 10 minutes, just long enough to melt the cheese.
Recipe by
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Milk
| Average values | Per serving295 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 1,954 kJ467 kcal | 662 kJ158 kcal |
| Fat | 32.13 g | 10.89 g |
| of which saturated fatty acids | 18.7 g | 6.34 g |
| Carbohydrates | 6.22 g | 2.11 g |
| of which sugars | 6.22 g | 2.11 g |
| Fibre | 4.54 g | 1.54 g |
| Protein | 36.49 g | 12.37 g |
| Salt | 0.5 g | 0.17 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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