17 ricette

Rolled eggplant with stracciatela of Andalusian gazpacho

ingredienti

persone

6

Pomodori di Pachino

4 unit

Peperoni rossi

2 unit

Cetrioli

2 unit

Cipolle rosse di Acquaviva delle Fonti

1 unit

Aceto

1 spoon

Melanzane

1 unit

Sale

to taste

Olio extravergine di oliva

1 spoon

Menta fresca

10 grams

Mozzarella, Fior di latte

400 grams

Basilico

10 grams

Peperoncini piccanti

5 grams

Pane di farina tipo 0

50 grams

Pomodori ciliegini

200 grams

Rolled eggplant with stracciatela of Andalusian gazpacho

Rolled eggplant with stracciatela of Andalusian gazpacho

pronta in

1 ora

difficoltà

categoria

starters
da Italia

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

questo piatto è

vegetariano con glutine con lattosio

Foto Ricetta Rolled eggplant with stracciatela of Andalusian gazpacho

A mix of Mediterranean flavors of the Italian and Spanish the south create a fresh dish, summery and colorful.

Foto preparazione Rolled eggplant with stracciatela of Andalusian gazpacho

step 1

Grilling pepeone and eggplant cut into long slices and then peel the peppers and cut into pieces.
Foto preparazione Rolled eggplant with stracciatela of Andalusian gazpacho

step 2

Blanch the cherry tomatoes for 2 minutes and peel them.
Foto preparazione Rolled eggplant with stracciatela of Andalusian gazpacho

step 3

Blend the peppers with tomatoes, peeled cucumber, onion, mint, pepper, olive oil to taste salt, vinegar and stale bread. The gazpacho is ready.
Foto preparazione Rolled eggplant with stracciatela of Andalusian gazpacho

step 4

Cut the tomatoes into small pieces and toss with oil, salt, a lot of basil.
Foto preparazione Rolled eggplant with stracciatela of Andalusian gazpacho

step 5

To form the rolls with eggplant focusing attention on the tomatoes and mozzarella. Actually it would be more tasty using instead of fior di latte stracciatella or buratta Puglia.
Foto preparazione Rolled eggplant with stracciatela of Andalusian gazpacho

step 6

Bake for 5 minutes at 200 degrees to melt the mozzarella. Serve putting the gazpacho and cold stracciatella on the bottom of the plate and over the warm bundle of eggplant.

fabbisogno giornaliero (per persona)

Main +

Calories 264.89 kcal n.d.

Fat 13.11 g n.d.

Carbohydrates 17.79 g n.d.

Protein 19.27 g n.d.

Fibers 4.35 g n.d.

Water 287.6 g n.d.

Ashes 4.01 g n.d.

Sugars 8.98 g n.d.

Starch 0.47 g n.d.

Minerals +

Calcium 565.92 mg n.d.

Sodium 537.64 mg n.d.

Phosphorus 385.04 mg n.d.

Potassium 581.31 mg n.d.

Iron 1.47 mg n.d.

Magnesium 50.68 mg n.d.

Zinc 2.42 mg n.d.

Copper 0.18 mg n.d.

Manganese 0.39 mg n.d.

Selenium 12.5 mcg n.d.

Fluorine 4.14 mcg n.d.

Vitamins +

A 82.67 mcg n.d.

A IU 2906.89 IU n.d.

A RAE 214.18 mcgRAE n.d.

B1 0.14 mg n.d.

B2 0.32 mg n.d.

B3 1.41 mg n.d.

B5 0.56 mg n.d.

B6 0.32 mg n.d.

B9 13.42 mcg n.d.

B12 0.55 mcg n.d.

C 88.6 mg n.d.

E 1.43 mg n.d.

B12 added 0.0 mcg n.d.

D 0.2 mcg n.d.

K 28.03 mcg n.d.

Lipids +

Monounsaturated 4.34 g n.d.

Polyunsaturated 0.78 g n.d.

Saturated 7.11 g n.d.

Cholesterol 42.67 mg n.d.

Amino acids +

Phenylalanine 0.96 g n.d.

Isoleucine 0.84 g n.d.

Histidine 0.66 g n.d.

Leucine 1.7 g n.d.

Lysine 1.73 g n.d.

Methionine 0.48 g n.d.

Tyrosine 0.98 g n.d.

Threonine 0.69 g n.d.

Tryptophan 0.26 g n.d.

Valine 1.1 g n.d.

Other +

Ethyl alcohol 0.0 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

Caricamento Foto Foto passaggio