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Eggplant Rolls with Zucchini Cream

A must-have for the summer season

Vegetarian Gratin Public
Course: Main course
Preparation time: 30 minutes
Cooking time: 30 minutes
Cost per serving: 1,19 €
Energy: 163 kcal / serving
Nutritional score:

Instructions

  • 1.   Cut the eggplants into 1cm thick slices
  • 2.   Bake the eggplant slices in the oven
  • 3.   Cut a large zucchini
  • 4.   Cook the zucchini pieces in a pan
  • 5.   Blend the zucchini and feta cheese to make the zucchini cream
  • 6.   Spread the zucchini cream on the eggplant slices
  • 7.   Roll up the eggplants and place them in a dish lined with tomato sauce 🍅
  • 8.   Add the cheese 🧀 of your choice to make the gratin
  • 9.   Bake for 30 minutes at 180°C

Ingredients for servings

  • 2 large eggplant
  • 400 g of tomato pulp
  • 30 g of grated parmesan
  • 1 garlic clove
  • 4 tablespoon of Provence herb
  • Crème de courgette :
  • 1 large zucchini
  • 50 g of feta

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    163 kcal
    8 %
  • Fat
    6,14 g
    9 %
  • of which saturated
    3,57 g
    18 %
  • Carbohydrates
    10,91 g
    4 %
  • of which sugar
    9,77 g
    11 %
  • Protein
    8,98 g
    18 %
  • Fibers
    9,77 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.