Eggplant rotolo

Eggplant rotolo

4.0 21 ratings

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

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