Skip to main content Search
Eggplant and ricotta involtini

Eggplant and ricotta involtini
4.0 17 ratings
Prep. 20 min
Total 1 h 20 min
6 portions
Sign up for free

Ingredients

  • eggplants trimmed and cut lengthways into slices
    3 - 4
  • sea salt plus extra to season
    1 tbsp
  • Parmesan cheese cut into pieces (3 cm)
    90 g
  • mozzarella cut into pieces
    230 g
  • garlic cloves
    3
  • fresh basil leaves only, plus extra to garnish
    4 ½ sprigs
  • fresh baby spinach leaves
    180 g
  • extra virgin olive oil to drizzle
    9 tbsp
  • smooth ricotta cheese
    750 g
  • eggs
    2
  • ground black pepper to season
  • tomato passata
    600 g

Difficulty

easy

Nutrition per 1 portion

Sodium 1606.5 mg
Protein 31.2 g
Energy 2889.8 kJ / 690.7 kcal
Fat 47.8 g
Fibre 12.2 g
Saturated Fat 19.2 g
Carbohydrates 40.1 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

Tray bakes in cast iron 20 recipes
Australia and New Zealand

You might also like...

Warm broccoli salad with rocket pesto

4.5(17)

30min

Sautéd vegetables with broccoli sauce (Thermomix® Cutter, using modes)

4.4(12)

30min

Crunchy salad with green goddess dressing (Diabetes,Thermomix® Cutter, using modes)

4.7(23)

20min

Cauliflower falafel with pickled cabbage and tzatziki (Darren Robertson)

4.0(12)

24h 55min

Super green pasta (Darren Robertson)

3.8(40)

30min

Tacos with vegetables and kidney beans (Thermomix® Cutter)

4.5(11)

30min

Turkey and lemon aioli wraps

4.2(23)

30min

Gwinganna biryani

3.8(59)

25h 20min

Mushroom ragu with polenta toast

4.0(24)

1h 40min

Fish "tacos" with coleslaw (Noni Jenkins)

4.7(85)

25min

Shredded chicken noodle salad with green miso (Diabetes)

4.3(40)

35min

Mixed tomato and labne salad

4.9(34)

24h 20min