Eggplant rotolo

Eggplant rotolo

3.9 20 évaluation

Prép. 30min

Total 1h 40min

6 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 965.6 mg

Protides 36.6 g

Calories 1850.8 kJ / 440.7 kcal

Lipides 26.7 g

Fibre 7.3 g

Graisses saturées 9 g

Glucides 10.7 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Hearty casseroles and bakes 10 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Spinach and ricotta patties with tomato sauce

30min

Chicken cacciatore

50min

Eggplant cannelloni

1h 35min

Zucchini lasagne

1h 30min

Leek and cheddar pudding

1h 20min

Lamb and quinoa stew

1h

Herb-salted chicken and chickpea casserole

1h 10min

Coq au vin blanc with polenta madeleines

1h 45min

Ratatouille

40min

Beef, apricot and pine nut pastilla

1h 20min

Mexican chicken soup

30min

Melanzane parmigiana

2h 5min