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Eggplant and ricotta involtini

Eggplant and ricotta involtini
5.0 1 rating
Prep. 20 min
Total 1 h 20 min
4 portions
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Ingredients

  • eggplants trimmed, cut lengthways into slices
    2 - 3
  • sea salt plus extra to season
    2 ½ tsp
  • Parmesan cheese cut into pieces (3 cm)
    60 g
  • mozzarella cut into pieces
    150 g
  • garlic cloves
    2
  • fresh basil leaves only, plus extra to garnish
    3 sprigs
  • fresh baby spinach leaves
    120 g
  • extra virgin olive oil to drizzle
    6 tbsp
  • smooth ricotta cheese
    500 g
  • egg
    1
  • ground black pepper to season
  • tomato passata
    400 g

Difficulty

easy

Nutrition per 1 portion

Sodium 1831.2 mg
Protein 30.7 g
Calories 2879.3 kJ / 688.2 kcal
Fat 47.2 g
Fibre 12.9 g
Saturated Fat 18.9 g
Carbohydrates 41.4 g

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