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Eggplant rolls to Palermo

ingredienti

persone

4

Melanzane

2 unit

Cipolle

1 unit

Aglio

3 wedges

Basilico

5 leafs

Lievito alimentare in scaglie

3 spoons

Peperoncino

to taste

Olio extravergine di oliva

to taste

Pangrattato

300 grams

Uva passa, bianca e rossa

20 grams

Passata di pomodoro in barattolo, con sale

500 grams

Secondi Piatti da Italia - Sicilia

Eggplant rolls to Palermo

Eggplant rolls to Palermo

vegano con glutine ricco in ferro ricco in potassio

pronta in

1 ora

difficoltà

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

tradotta da italiano con

Foto Ricetta Eggplant rolls to Palermo

Fantastic original eggplant rolls of my land! Very tasty thanks to the filling, cooking them in the oven are not thinking but a full meal and filling without the need to accompany them with the bread! To see the process just go to my YouTube Channel Recipes Happy!

Foto preparazione Eggplant rolls to Palermo

step 1

Cover a baking tray with greaseproof paper and brush the surface with oil. Cut the eggplant following the direction of their length. Place them on the baking sheet and brush them again with the oil and salt.

Foto preparazione Eggplant rolls to Palermo

step 2

Bake the eggplant at 220 degrees and turn until cooked. Meanwhile, prepare the filling.

Foto preparazione Eggplant rolls to Palermo

step 3

Fry the onion in some olive oil, half cooked add the garlic, breadcrumbs, basil and raisins, mix thoroughly for 10 minutes and add about 2 spoons of tomato sauce.

Foto preparazione Eggplant rolls to Palermo

step 4

Far cook all the stuffing for 10 minutes, and before turning off the heat, add red pepper and nutritional yeast.

Foto preparazione Eggplant rolls to Palermo

step 5

Once cooked eggplant, allow to cool slightly the filling, take an eggplant at a time and put a bit of riepieno the center of each, to close them in on themselves to form the bundle.

Foto preparazione Eggplant rolls to Palermo

step 6

Arrange the rolls on a greased baking sheet previously with oil, sprinkle with the tomato puree up to cover them all and bake for about 15 minutes and 15 minutes of grill, until desired browning!

fabbisogno giornaliero
(per persona)

Main +

Calories 394.69 kcal n.d.

Fat 7.72 g n.d.

Carbohydrates 67.81 g n.d.

Protein 16.09 g n.d.

Fibers 11.44 g n.d.

Water 245.63 g n.d.

Ashes 4.75 g n.d.

Sugars 14.89 g n.d.

Starch 44.75 g n.d.

Minerals +

Calcium 186.49 mg n.d.

Sodium 1051.72 mg n.d.

Phosphorus 217.71 mg n.d.

Potassium 1023.04 mg n.d.

Iron 6.35 mg n.d.

Magnesium 81.55 mg n.d.

Zinc 1.82 mg n.d.

Copper 0.68 mg n.d.

Manganese 1.31 mg n.d.

Selenium 20.89 mcg n.d.

Fluorine 0.21 mcg n.d.

Vitamins +

A 0.0 mcg n.d.

B1 0.84 mg n.d.

B2 0.46 mg n.d.

B3 7.63 mg n.d.

B5 1.33 mg n.d.

B6 0.42 mg n.d.

B9 61.5 mcg n.d.

B12 0.26 mcg n.d.

C 20.84 mg n.d.

E 3.25 mg n.d.

B12 added 0.0 mcg n.d.

D 0.0 mcg n.d.

K 20.63 mcg n.d.

Lipids +

Monounsaturated 2.65 g n.d.

Polyunsaturated 2.02 g n.d.

Saturated 1.33 g n.d.

Cholesterol 0.0 mg n.d.

unsaturated 4.71 g n.d.

Amino acids +

Phenylalanine 0.62 g n.d.

Isoleucine 0.52 g n.d.

Histidine 0.29 g n.d.

Leucine 0.87 g n.d.

Lysine 0.46 g n.d.

Methionine 0.19 g n.d.

Tyrosine 0.36 g n.d.

Threonine 0.43 g n.d.

Tryptophan 0.14 g n.d.

Valine 0.56 g n.d.

Other +

Ethyl alcohol 0.0 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

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