Grilled Eggplant Rolls with Tuna and Watercress

فاطمة العلوينيChef

Ingredjenti

• 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
• Salt
  0
• Bżar iswed
  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.

   Għodda meħtieġa:

   Sikkina

   🍳

   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.

   Għodda meħtieġa:

   🍳

   Plate

   5 minuti

Fatti tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Saltgħal kull 100g

Irmied100 g

Bżar iswedgħal kull 100g

Enerġija250 kcal

Proteini10 g

Xaħam Totali4 g

Karboidrati64 g

Fibri Dietetiċi25 g

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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