Baked Eggplant Rolls
yield: 8
total time: 85 minutes
Ingredients
- 2 eggplant about 1 lb. each
- 1 1/2 teaspoons salt plus salt, to taste
- 2 red bell peppers
- 1/4 cup toasted lightly, fine fresh bread crumbs
- 3/4 cup pecorino cheese grated
- 1 tablespoon pine nuts
- 4 tablespoons extra virgin olive oil
- 2 garlic cloves minced
- freshly ground pepper to taste
- 16 fresh basil leaves
- white wine vinegar to taste
- 1 tablespoon fresh flat leaf parsley minced
Nutrition
- Calories : 150 calories
- Carbohydrate : 12 grams
- Cholesterol : 10 milligrams
- Fat : 10 grams
- Fiber : 5 grams
- Protein : 5 grams
- SaturatedFat : 2.5 grams
- Sodium : 550 milligrams
- Sugar : 4 grams
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