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Nutrition Facts
Serving Size 260 g
(Approx. 4 Servings)
Amount Per Serving
Calories 160 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 290 mg 12%
Total Carbohydrate 14 g 5%
Dietary Fiber 6 g 24%
Sugars 6 g
Protein 8 g
Vitamin A 45% • Iron 15%
Vitamin C 100% • Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Eggplant Rollatini

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Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 purple eggplant
1 Tbsp olive oil
1/4 Tsp salt
1/4 Tsp black pepper
8 sliced provolone cheese
1 red bell pepper, cut into strips
1 asparagus, trimmed
1/4 cup(s) bunch basil
1 Tsp Italian seasoning
1 Tsp garlic powder
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Instructions

1
Heat one side of grill to medium-high.
2
Trim a thin slice off one side of the length of the eggplant. Turn the cut side down on the cutting board. Trim a thin slice off another side of the length of the eggplant to create a straight edge. From the same side, cut 8 slices lengthwise about 1/4 to 1/2-inch thick.
3
Brush slices with oil and season with salt and pepper.
4
Grill until tender and seared with grill marks, about 3 minutes on each side. Cook in 2 batches if necessary.
5
Lay eggplant slices out on a cutting board. On each slice add cheese, bell pepper, asparagus and basil. Sprinkle with Italian seasoning and garlic powder.
6
Roll up each eggplant slice and secure with a toothpick or skewer. Return roll-ups to the cool side of the grill and cook until cheese has melted and veggies are tender yet crisp.
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