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Peanut Ricotta Eggplant Rolls
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1.1 hours
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
ricotta cheese (2% milk)
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
ricotta cheese (2% milk)
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
ricotta cheese (2% milk)
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 6.9% of RDA
• Carbs: 3.8% of RDA
• Fat (total lipid): 11.9% of RDA
• Fiber: 12.4% of RDA
• Fructose: 4.5% of RDA
• Protein: 8.2% of RDA
• Sodium: 4.8% of RDA
• Sugar: 12.5% of RDA
• Vitamin A (IU): 9.8% of RDA
• Vitamin B6: 6.1% of RDA
• Vitamin C: 10.0% of RDA
• Iron: 0.0% of RDA
• Magnesium: 8.5% of RDA
• Manganese: 6.5% of RDA
• Niacin: 6.7% of RDA
• Potassium: 9.7% of RDA
• Zinc: 7.6% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
MACROS
Carbohydrate
10.5
g
Calories
137
 
Fiber
3.48
g
Iron
0
mg
Protein
9.27
g
Sodium
64.8
mg
Sugars
3.91
g
Fat (total lipid)
7.29
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
whole
+
-
 
large globe eggplant, sliced lengthwise about 1/4-inch thick.
 
2
tbsp
+
-
 
lightly crushed.
 
1
cup
+
-
 
 
1
clove
+
-
 
minced.
 
2
tsp
+
-
 
minced fresh mint leaves, plus more whole leaves for garnish.
 
1
whole
+
-
 
juiced.
 
 
 
 
 
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PREPARATION
DRAWING OUT EGGPLANT JUICES
1.
Place a cooling rack over a baking sheet. Lay the eggplant slices on the rack, generously salting each slice (about 1/4 teaspoon per slice).
2.
Place another baking sheet on top of the eggplant and weigh it down with a few cans. Let them sit 30 minutes.
3.
Flip the eggplant slices, sprinkle with more salt, weigh down again and let them sit for another 30 minutes.
PREPARING THE RICOTTA FILLING
4.
Push the ricotta through a sieve into a medium bowl. This gives the cheese a light, airy texture.
5.
Add the toasted walnuts, garlic, mint, half the lemon juice, a pinch of salt and a swirl of olive oil.
6.
Stir together, taste for seasoning and then set aside.
PREPARING THE EGGPLANT
7.
Rinse the eggplant slices well and pat them dry.
8.
Warm a grill pan over moderately-high heat. Brush the eggplant slices with olive oil on one side; place the oiled-side down on the hot griddle and brush the other side.
9.
Cook until browned, about 2 minutes, then flip and cook another 2 minutes.
ASSEMBLING THE ROLLS
10.
Place a couple of tablespoons of filling at one of end of a slice of eggplant. Sprinkle with crushed peanuts.
11.
Roll and place on a plate seam-side down. Top the eggplant rolls with the remaining lemon juice, a swirl of extra-virgin olive oil and the reserved mint leaves, torn over the dish. Serve hot or at warm temperature.
NOTES, TIPS, TRICKS, HINTS, ETC:
The eggplant slices need to sit, weighed down, for 60 minutes to draw out the bitter juices.
 
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 137
Protein 9.27 g
Carbohydrates 10.5 g
Iron 0 mg
Fiber 3.48 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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