Eggplant and ricotta involtini

Eggplant and ricotta involtini

5.0 1 rating

Prep. 20 min

Total 1 h 20 min

4 portions

Ingredients

eggplants trimmed, cut lengthways into slices
2 - 3
sea salt plus extra to season
2 ½ tsp
Parmesan cheese cut into pieces (3 cm)
60 g
mozzarella cut into pieces
150 g
garlic cloves
2
fresh basil leaves only, plus extra to garnish
3 sprigs
fresh baby spinach leaves
120 g
extra virgin olive oil to drizzle
6 tbsp
smooth ricotta cheese
500 g
egg
1
ground black pepper to season
tomato passata
400 g

Difficulty

easy

Nutrition per 1 portion

Sodium 1831.2 mg

Protein 30.7 g

Calories 2879.3 kJ / 688.2 kcal

Fat 47.2 g

Fibre 12.9 g

Saturated Fat 18.9 g

Carbohydrates 41.4 g

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