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Griddled Brinjal Rolls With a Herby Quinoa Stuffing

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

10.6g

Energy (kJ)

1896kJ

Energy (kcal)

454kcal

Carbohydrate incl. fibre (g)

49.5g

Carbohydrate excl. fibre (g)

35.9g

Sugar (g)

19.7g

Fibre (g)

13.7g

Fat (g)

26.5g

Saturated fat (g)

3.9g

Unsaturated fat (g)

21.2g

Monounsaturated fat (g)

16.6g

Polyunsaturated fat (g)

4.6g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

514mg

Salt (g)

1.28g

Vitamin A (IU)

482IU

Vitamin C (mg)

17.5mg

Calcium (mg)

70mg

Iron (mg)

3.03mg

Potassium (mg)

1120mg

Total

42.3g

7586kJ

1816kcal

198.2g

143.4g

78.6g

54.8g

106.2g

15.7g

84.7g

66.3g

18.4g

0.0g

0mg

2054mg

5.14g

1927IU

70.0mg

281mg

12.11mg

4479mg

Quinoa Stuffing

  • 100 g mixed quinoa
  • 1 Knorr vegetable stock pot (dissolved in 400ml hot water)
  • 15 ml olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 packet Knorr minestrone soup, divided
  • 40 g peanuts, toasted
  • 40 g raisins
  • 20 g parsley, roughly chopped
  • 20 ml lemon juice
  • 5 ml lemon zest
  • Robertsons Atlantic sea salt
  • Robertsons Black Pepper

Brinjals (Eggplants)

  • 3 eggplants, medium size
  • 60 ml olive oil
  • Remaining Knorr Minestrone Soup
  • Robertsons Atlantic sea salt
  • Robertsons Black Pepper