From Paleo Lunches and Breakfasts on the Go
slice the eggplant about 1/2 inch thick lengthwise. Layout the eggplant sliced on a baking sheet and sprinkle with salt on both sides. Allow to sit for 30 minutes. Meanwhile grind the fennel and rosemary. Remove excess salt and moisture from eggplant. Drizzle with olive oil and sprinkle with thyme, fennel, and rosemary. Grill or roast eh eggplant at 350 until light brown.
Assemble:
Lay down a slice of eggplant and add 3 basil leaves. Cover the basil with the onion then 3 tomatoes and a sardine. add a pinch of red pepper. Roll up and secure with a toothpick.
Repeat.
Makes 3-4 rolls (1 serving)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (102g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 116 | ||
Calories from Fat: 45 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 383.2mg | 13 % | |
Potassium 882.8mg | 23 % | |
Total Carbohydrate 17g | 5 % | |
Dietary Fiber 5.4g | 21 % | |
Sugars, other 11.6g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 116
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