Directions:
- Slice the eggplant thinly.
- Brush each slice with olive oil and place on a ridged grill plate or barbecue.
- Turn when the cooked side has some good marks on it.
- Remove when the slices are they are soft and sprinkle with sea salt.
- Make the dressing by finely chopping the garlic and mint and mixing with the vinegar and olive oil. The wet ingredients will only coat the mint.
- Spread a little of the dressing on each slice of eggplant and roll it up.
- Drizzle any remaining dressing over the rolls.
- Serve at room temperature. Nice with BBQ chicken and salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.69 Kcal (727 kJ) | ||
| Calories from fat | 107.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.94g | 18% | |
|---|---|---|---|
| Sodium | 403.13mg | 17% | |
| Potassium | 580.45mg | 12% | |
| Total Carbs | 13.43g | 4% | |
| Sugars | 6.12g | 24% | |
| Dietary Fiber | 8.54g | 34% | |
| Protein | 1.59g | 3% | |
| Vitamin C | 15.2mg | 25% | |
| Vitamin A | 2mg | 66% | |
| Iron | 236.6mg | 1315% | |
| Calcium | 95mg | 9% | |
| Amount Per 100 g | |||
| Calories | 82.32 Kcal (345 kJ) | ||
| Calories from fat | 50.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.66g | 18% | |
|---|---|---|---|
| Sodium | 191.06mg | 17% | |
| Potassium | 275.1mg | 12% | |
| Total Carbs | 6.37g | 4% | |
| Sugars | 2.9g | 24% | |
| Dietary Fiber | 4.05g | 34% | |
| Protein | 0.75g | 3% | |
| Vitamin C | 7.2mg | 25% | |
| Vitamin A | 0.9mg | 66% | |
| Iron | 112.1mg | 1315% | |
| Calcium | 45mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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