Eggplant and ricotta involtini

Eggplant and ricotta involtini

4.0 17 évaluations

Prép. 20min

Total 1h 20min

6 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 1606.5 mg

Protides 31.2 g

Calories 2889.8 kJ / 690.7 kcal

Lipides 47.8 g

Fibre 12.2 g

Graisses saturées 19.2 g

Glucides 40.1 g

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Également présenté dans

Tray bakes in cast iron 20 Recettes
Australie et Nouvelle-Zélande

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