Grilled Eggplant Rolls with Tuna and Watercress

فاطمة العلوينيCuoco

Ingredienti

• 3 slices of grilled eggplant
  3 slices
• 100 grams of tuna in water, light rosemary
  100 grams
• 3 grape-sized tomatoes
  3 pieces
• 40 grams of watercress
  40 grams
• 10 grams of olive oil
  10 grams
• 1 spring onion
  1 piece
• Sale
  0
• Pepe nero
  0

Passi

1. 1

   Cut the tomatoes into quarters, wash the watercress leaves and then chop them, wash the spring onion and slice it thinly.

   Utensili necessari:

   Coltello

   🍳

   Bowl

   5 minuti
2. 2

   Chop the tuna and mix it with the tomatoes and spring onion slices, then add salt and pepper. Place a small amount of this mixture on each slice of eggplant. Add a little watercress and roll them up so that the ends of the rolls are open.

   5 minuti
3. 3

   Place the rolls on a plate, then mix the remaining watercress leaves with a little olive oil and pour over the rolls.

   Utensili necessari:

   🍳

   Plate

   5 minuti

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Saleper 100g

Ceneri100 g

Pepe neroper 100g

Energia250 kcal

Proteine10 g

Grassi totali4 g

Carbohydrate64 g

Fibre alimentari25 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag