How To Make Eggplant Roses

THE KITCHN(1)
April Mendoza: "They were delicious! Served over brown rice quino…" Read More
4Ingredients
55Minutes
330Calories

Ingredients

US|METRIC
  • 2 tablespoons olive oil
  • 6 ounces grated Parmesan cheese (about 1 cup)
  • 2 tablespoons chopped fresh herbs (finely, such as basil and thyme)
  • 3 pounds eggplant (long, skinny specimens are best)
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    NutritionView More

    330Calories
    Sodium28% DV660mg
    Fat29% DV19g
    Protein39% DV20g
    Carbs7% DV22g
    Fiber40% DV10g
    Calories330Calories from Fat170
    % DAILY VALUE
    Total Fat19g29%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol35mg12%
    Sodium660mg28%
    Potassium840mg24%
    Protein20g39%
    Calories from Fat170
    % DAILY VALUE
    Total Carbohydrate22g7%
    Dietary Fiber10g40%
    Sugars7g14%
    Vitamin A10%
    Vitamin C10%
    Calcium50%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    April Mendoza a year ago
    They were delicious! Served over brown rice quinoa pasta with homemade marinara sauce. The parmesean cheese inside the eggplant is so good. I liked the crispy skin on the eggplant along with the soft inside. If you vut the pieces and they are not that even, don't worry, it will still work out.

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