Recipe courtesy of Scott Leibfried
Involtini
Getting reviews...
- Level: Easy
- Total: 18 min
- Prep: 10 min
- Cook: 8 min
- Yield: 10 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 150
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 11 g
- Cholesterol
- 36 mg
- Sodium
- 286 mg
- Level: Easy
- Total: 18 min
- Prep: 10 min
- Cook: 8 min
- Yield: 10 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 150
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 11 g
- Cholesterol
- 36 mg
- Sodium
- 286 mg
Ingredients
Directions
- Preheat a grill to high.
- Grill the eggplant slices until tender, about 3 to 4 minutes per side.
- Lay the slices of grilled eggplant on a cutting board. Place a basil leaf on top of the eggplant. On 1 end of the eggplant, put a teaspoon of cheese. Season the inside with salt and pepper. Roll the eggplant around the cheese and the basil leaf. Secure the roll with a toothpick.
