Eggplant involtini with risotto

Eggplant involtini with risotto

4.8 40 ratings

Prep. 30 min

Total 1 h 55 min

4 portions

Ingredients

Risotto

eschalots
30 g
extra virgin olive oil
20 g
Arborio rice
250 g
water
500 g
salt
1 tsp
mozzarella cheese cut into pieces (1 cm)
150 g

Eggplant involtini

Parmesan cheese crust removed and cut into pieces (3 cm)
60 g
eggplant cut lengthways into thin slices (5 mm)
12 pieces
extra virgin olive oil for drizzling
2 - 4 tbsp
salt plus extra to season
½ tsp
fresh ground black pepper plus extra to season
½ tsp
garlic cloves
2
fresh basil leaves only, plus extra to serve
2 - 3 sprigs
canned crushed tomatoes
400 g
dry white wine
80 g

Difficulty

easy

Nutrition per 1 portion

Sodium 1434.9 mg

Protein 20.2 g

Calories 2743.3 kJ / 653 kcal

Fat 36.9 g

Fibre 6.8 g

Saturated Fat 12.3 g

Carbohydrates 56.8 g

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