Eggplant Rolls

Eggplant Rolls

4 as a side  


2 Eggplant
2 Red Peppers
1 Large Tomato
2 tbsp Fresh Basil
2 tbsp Olive Oil
1 tbsp Balsamic Vinegar
Salt and Pepper
Wooden Skewers

Preheat the oven to 200°C, 400°F, slice the Eggplants and the red peppers roughly 1cm thick, paint both sides with the olive oil and crunch a bit of salt over them, place on baking tray and bake for 20 minutes then turn and continue cooking for another 10-20 minutes. Slice the tomato and cut each slice in half. When cooled roll the sliced Eggplant around a few sticks of the red pepper, place a tomato slice on top and a sprig of basil and fasten with a wooden skewer. Drizzle with a dash of balsamic and serve.

Calories Calories from fat Total fat Saturated fat Trans fat Cholesterol
271 137 2.0g 2.0g 0.0g 0mg
Sodium Potassium Total carbs Dietary fibre Sugars Protein
18mg 1423mg 34.6g 18.0g 18.6g 6.2g
Vitamin A Vitamin C Calcium Iron - -
27% 146% 6% 10% - -
No cholesterol Very low in sodium Very high in dietary fiber High in manganese High in potassium High in vitamin B6

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