Nutrition balance score
Great
Glycemic Index
23
Low
Glycemic Load
7
Low
Nutrition per serving
Calories368.7 kcal (18%)
Total Fat22.6 g (32%)
Carbs30.9 g (12%)
Sugars15.1 g (17%)
Protein16.6 g (33%)
Sodium509.1 mg (25%)
Fiber12.1 g (43%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Tomato sauce
Vegan ricotta filling
Instructions
Step 1
Cut eggplant into slices. Place on a baking tray, sprinkle with salt & pepper, drizzle with olive oil and bake at 200°C for 20 minutes.
Step 2
In the meantime roughly blend tofu, walnuts and plant milk and mix with the remaining ingredients for the filling.
Step 3
Place some filling on the eggplants and roll tightly.
Step 4
Spread some tomato sauce on the bottom of a baking dish, add the stuffed eggplants and top with the remaining sauce, some vegan cheese and olive oil.
Step 5
Bake at 200°C for 30 minutes, covered with a lid or foil. Remove the foil and bake for another 10 minutes.
Step 6
Serve with some fresh basil, vegan parmesan and enjoy!
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