Lean zucchini and eggplant with rice
Composition / ingredients
15
Servings:
Step-by-step cooking
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First we prepare the filling for future rolls.
We cook rice as for sushi, if we don't know how, then we make rice mushy, sticky.
Then we cut eggplants and zucchini into thin plates, salt, fry or bake in the oven. Zucchini can be put in the microwave. Eggplants can be put on a baking sheet greased with oil, but you need to watch and not over-dry them.
Mix rice with canned peas and herbs. Add mayonnaise with garlic to the same place. You can use lean sauce, soy mayonnaise or low-calorie mayonnaise.
We twist the filling into zucchini and eggplant, fix it with a toothpick or skewer, so it's convenient to consume them.Lean zucchini and eggplant with rice are ready!
We put it on a plate, decorate it.
Caloric content of the products possible in the composition of the dish
- Zucchini - 23 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Fresh green peas - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
