Photo: Stephanie Studer
Involtini Di Melanzane
15 ingredients
45 min + 30 min
8
openrecipes
A fantastic twist on an Italian classic…pistachios, feta, capers and quinoa, wrapped with grilled eggplant, covered with a hot sauce and baked.
Estimated Nutrition (whole recipe, rough)
810
Calories
31g
Protein
46g
Fat
75g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
| Stuffing | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 FOR THE EGGPLANT:
- 2 Tablespoons Medium Eggplants, Thinly Sliced Lengthwise (1/3" - 1/2" Thick, Long Slices)
- 1 pinch Olive Oil
- 1 cup Kosher Salt
- 1 teaspoon FOR THE STUFFING:
- ½ cups Dry Quinoa
- 8 ounces, weight Oregano, Dried
- 2 cloves Pistachio Nuts, Roughly Chopped
- 2 Feta Cheese, Crumbled
- 2 Tablespoons Garlic, Minced
- 1 Green Onions, Finely Sliced
- 8 ounces, fluid Capers, Drained
- 3 ounces, weight Egg, Slightly Beaten
- 1 pinch FOR THE TOPPING:
- 2 Tablespoons Frontera Tomatillo Salsa (or Your Favorite Brand)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes