Eggplant must be eaten after preliminary heat treatment. Raw it is bitter and contains solanine, which is toxic to the body. However, after baking or frying, it becomes exceptionally soft and has a delicious salty-sweet taste. Why is it worth preparing an appetizer from it?
Eggplant provides the body with many valuable substances, including dose dietary fiber and antioxidants. It is also a source potassium, magnesium, copper, calcium and phosphorus. It’s a treasure trove vitamins C, K and those from group B. It is low-calorie because it contains only 25 kcal per 100 grams. It also has a low glycemic index.
Eggplant shows anti-cancer effectinhibits cell aging processes, regulates blood sugar. Takes care of your heart health, reducing high blood pressure and cholesterol levels. Prevents anemiafills you up for longer and helps improve digestion.
Eggplant rolls will work great as hot starter at the party. They are filled to the brim with a delicious cheese filling and bathed in an aromatic tomato sauce. Find out how easy it is to make them.
Ingredients:
- 2 medium-sized eggplants,
- 200 g sera ricotta,
- 200 g of parmesan,
- a bottle of passata tomato sauce,
- a pinch of salt and pepper,
- 2 cloves of garlic,
- a teaspoon of dried oregano,
- 30 ml olive oil.
How to do it:
Start preparing the dish with the sauce. Peel the garlic and chop very finely. Heat the olive oil in a pan and after a while add the garlic. Fry it lightly over low heat. Add passata, season with salt, pepper and oregano. Simmer everything over low heat for about 15 minutes.
Wash the eggplants, dry them and cut them into thin and long slices. Season each slice of eggplant with salt and set aside for 15 minutes to release the juice. Then wipe each slice with a paper towel to prevent the vegetable from being bitter.
Heat a grill pan and grease it with olive oil. Fry the eggplant slices on each side until lightly browned. Place the ricotta and parmesan in a bowl. Add pressed garlic and pepper and mix. Spread each slice with the cheese mixture and roll it into a roll until it becomes a roulade.
Pour the previously prepared tomato sauce into a flat oven-proof dish. Then arrange the rolls and cover the whole thing with aluminum foil. Preheat the oven to 200 degrees Celsius and bake the eggplants for about 20-30 minutes. After this time, remove the foil and sprinkle everything with parmesan. Then bake for about 5-7 minutes. Serve the eggplant rolls hot with bread and tzatziki sauce.
Source: Terazgotuje.pl
