Photo: Joseph Gonzalez
Grilled Eggplant Involtini
6 ingredients
30 min + 20 min
6
openrecipes
What’s better than grilled summer vegetables? I know! Grilled summer vegetables stuffed with Italian cheeses. That’s what!
Estimated Nutrition (whole recipe, rough)
563
Calories
33g
Protein
34g
Fat
29g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 1 whole (1 1/2 Lb. Size) Large Eggplant
- 1 cup Sea Salt And Freshly Ground Pepper To Taste
- ¼ pounds Whole Milk Ricotta Cheese
- 4 Tablespoons Fresh Mozzarella Cheese, Shredded
- 1 Tablespoon Grated Parmigiano Reggiano Cheese
- 1-½ cup Chopped Fresh Flat-leaf Parsley
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