Eggplant Rolls Stuffed with Broad Beans
recipe

Delicious eggplant rolls filled with broad beans offer a meat-like taste and texture, perfect for a vegetarian diet.
Preparation Time: 45 minutes
Servings: 4

Ingredients:

- 2 medium eggplants
- 400 g broad beans (cooked or canned)
- 1 onion
- 2 garlic cloves
- 1 tsp paprika powder
- 1 tsp salt
- 1/2 tsp black pepper
- 100 g grated cheese (e.g., mozzarella or vegan alternative)
- 2 tbsp olive oil
- 400 g tomato sauce
- Fresh herbs (e.g., basil or parsley) for garnish

Instructions:

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplants lengthwise into 1 cm thick slices. Sprinkle salt on the slices and let them sit for about 15 minutes to draw out moisture. Rinse and pat dry the slices.
3. Finely chop the onion and garlic. Heat olive oil in a pan and sauté the onion and garlic until softened.
4. Add the broad beans to the pan, stir in the paprika, salt, and black pepper. Cook the mixture for a few minutes.
5. Remove the pan from heat and mix in the grated cheese with the broad bean mixture. Combine well.
6. Fill the eggplant slices with the broad bean mixture and roll them up.
7. Place the rolls in a baking dish and pour the tomato sauce over them.
8. Bake in the oven for about 25-30 minutes, until the eggplants are tender.
9. Garnish with fresh herbs before serving.

Nutritional Information (per serving):

- Calories: 320 kcal
- Protein: 15 g
- Carbohydrates: 30 g
- Fat: 15 g
- Fiber: 8 g

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