Eggplant and ricotta involtini

Eggplant and ricotta involtini

3.9 15 rating

Prep. 20 min

Total 1 h 20 min

6 portions

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

Calories 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...

Leek and cheese tart

1h 15min

Chicken and avocado risoni salad

40min

Pickled red onions (Thermomix® Cutter)

1h 50min

Texas White Bean Salad

15min

Meat-free mushroom lasagne

1h 30min

Bean and broccoli fritters with mango salad (Diabetes)

25min

Super green pasta (Darren Robertson)

30min

Risoni salad with artichoke and feta

25min

Baked Cabbage Pierogis

2h 30min

Lemon garlic salmon with green bean gremolata

2h 25min

Ricotta, mint and zucchini lasagne

2h

Three Cheese and spinach lasagne (Diabetes)

1h 30min