Eggplant rotolo

Eggplant rotolo

3.9 20 rating

Prep. 30 min

Total 1 h 40 min

6 portions

Ingredients

olive oil plus extra for drizzling
20 g
salt plus extra for seasoning
1 ½ tsp
ground black pepper plus extra for seasoning
1 tsp
Parmesan cheese cut into pieces (2 cm)
50 g
lemon peel (approx. 1 x 8 cm strips), no white pith
3 pieces
garlic cloves
2
carrot cut into quarters
1
brown onion (approx. 150 g), cut into halves
1
celery stalk trimmed and cut into thirds
1
pork mince
750 g
red wine
150 g
tomato paste
80 g
canned chopped tomatoes
400 g
dried Italian herbs
2 tbsp
eggplants cut into thin slices lengthways (15-18 slices, approx. 5 mm thick)
2
smooth ricotta cheese
250 g
fresh basil leaves only
3 sprigs
pine nuts toasted (optional)
30 g

Difficulty

easy

Nutrition per 1 portion

Sodium 965.6 mg

Protein 36.6 g

Calories 1850.8 kJ / 440.7 kcal

Fat 26.7 g

Fibre 7.3 g

Saturated Fat 9 g

Carbohydrates 10.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Hearty casseroles and bakes 10 Recipes
Australia and New Zealand

You might also like...

Cauliflower rice pilaf with sweet potato

40 min

Asparagus risotto

40 min

Eggplant cannelloni

1 h 35 min

Lamb stew with couscous

2 h 10 min

Vegetable soup, eggs en cocotte with spinach

1 h

Hearty seven vegetable soup

30 min

Cauliflower mash

25 min

Cauliflower "fried" rice

45 min

Hunters' stew

1 h

Sautéed mushrooms and zucchini with prosciutto

25 min

Spring frittata

1 h 15 min

Lamb with pumpkin and lentils

50 min