Eggplant and ricotta involtini
TM6 TM5 TM31

Eggplant and ricotta involtini

3.8 (14 ratings)

Ingredients

  • 3 - 4 eggplants trimmed and cut lengthways into slices
  • 1 tbsp sea salt, plus extra to season
  • 90 g Parmesan cheese, cut into pieces (3 cm)
  • 230 g mozzarella, cut into pieces
  • 3 garlic cloves
  • 4 ½ sprigs fresh basil, leaves only, plus extra to garnish
  • 180 g fresh baby spinach leaves
  • 9 tbsp extra virgin olive oil, to drizzle
  • 750 g smooth ricotta cheese
  • 2 eggs
  • ground black pepper, to season
  • 600 g tomato passata

Nutrition
per 1 portion
Calories
2889.8 kJ / 690.7 kcal
Protein
31.2 g
Carbohydrates
40.1 g
Fat
47.8 g
Saturated Fat
19.2 g
Fibre
12.2 g
Sodium
1606.5 mg

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