Directions:
- Prepare barbecue (medium heat). Whisk together vinegar and oil. Season with salt and pepper. Brush both sides of eggplant slices with 1/4 cup vinaigrette. Grill until cooked through, turning occasionally, about 4 minutes per side. Remove from grill; brush with 1/4 cup vinaigrette. Cool.
- Grill bell peppers until blackened on all sides. Wrap in paper bad and let stand 10 minutes. Peel and seed peppers. Cut into 1/4-inch strips. Season with salt and pepper. (Can be made 1 day ahead. cover; chill eggplant and bell peppers separately.)
- Place eggplant slices on work surface. Place 4 bell pepper strips on 1 end of each eggplant slice; top with 2 to 4 arugula sprigs, allowing peppers and arugula to extend beyond both sides of eggplant. Sprinkle pine nuts atop arugula. Roll eggplant up. Place seam side down on platter. (Can be prepared 4 hours ahead. Cover.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.31 Kcal (860 kJ) | ||
| Calories from fat | 152.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.98g | 26% | |
|---|---|---|---|
| Sodium | 7.32mg | 0% | |
| Potassium | 341.44mg | 7% | |
| Total Carbs | 11.78g | 4% | |
| Sugars | 8.04g | 32% | |
| Dietary Fiber | 3.72g | 15% | |
| Protein | 2.35g | 5% | |
| Vitamin C | 80.7mg | 134% | |
| Vitamin A | 2mg | 66% | |
| Iron | 34.3mg | 191% | |
| Calcium | 16.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 99.61 Kcal (417 kJ) | ||
| Calories from fat | 74.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.24g | 26% | |
|---|---|---|---|
| Sodium | 3.55mg | 0% | |
| Potassium | 165.65mg | 7% | |
| Total Carbs | 5.71g | 4% | |
| Sugars | 3.9g | 32% | |
| Dietary Fiber | 1.8g | 15% | |
| Protein | 1.14g | 5% | |
| Vitamin C | 39.1mg | 134% | |
| Vitamin A | 1mg | 66% | |
| Iron | 16.7mg | 191% | |
| Calcium | 8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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