
Devices & Accessories
Eggplant and ricotta involtini
Prep. 20 min
Total 1 h 20 min
6 portions
Ingredients
-
eggplants trimmed and cut lengthways into slices3 - 4
-
sea salt plus extra to season1 tbsp
-
Parmesan cheese cut into pieces (3 cm)90 g
-
mozzarella cut into pieces230 g
-
garlic cloves3
-
fresh basil leaves only, plus extra to garnish4 ½ sprigs
-
fresh baby spinach leaves180 g
-
extra virgin olive oil to drizzle9 tbsp
-
smooth ricotta cheese750 g
-
eggs2
-
ground black pepper to season
-
tomato passata600 g
Nutrition per 1 portion
Calories
690.7 kcal /
2889.8 kJ
Protein
31.2 g
Fat
47.8 g
Carbohydrates
40.1 g
Fibre
12.2 g
Saturated Fat
19.2 g
Sodium
1606.5 mg
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