Eggplant and ricotta involtini

Eggplant and ricotta involtini

3.9 16 évaluation

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

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

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

Vous pourriez aussi aimer...

Ricotta gnocchi alla sorrentina

55min

Eggplant involtini with risotto

1h 55min

Sweet potato lentil pie

50min

Yellow Curry noodle soup

20min

Ricotta gnocchi with walnut and spinach pesto

35min

Cheesy polenta with vegetable ragù

1h 20min

Mushroom and ricotta cannelloni (Diabetes)

1h

Super green pasta (Darren Robertson)

30min

Spinach dumplings with tomato ragout

1h

Hazelnut and herb stuffed cauliflower

55min

Bean ratatouille with halloumi

30min

Risotto pomodori with burrata

30min