Prep 00:06 Cook 00:10 Makes Serves: 2 makes Source 28bysamwood.com
Place carrots in a small bowl with 1 tsp of salt, cover with boiling water and cling wrap and set aside for 5 minutes.
Preheat a grill or BBQ over high heat. Brush eggplant slices with oil and grill for few minutes each side.
Remove from grill, spread with ricotta cheese and top with parsley and pumpkin seeds. Add a small bundle of drained carrots to each slice and roll up.
Energy 647.96kj Calories 154.76cal Protein 5.39g Fibre 2.74g Fat 12.73g Saturated Fat 3.26g Carbs 3.37g Sugar