Eggplant rotolo
TM6 TM5 TM31

Eggplant rotolo

3.6 (10 ratings)

Ingredients

  • 20 g olive oil, plus extra for drizzling
  • 1 ½ tsp salt, plus extra for seasoning
  • 1 tsp ground black pepper, plus extra for seasoning
  • 50 g Parmesan cheese, cut into pieces (2 cm)
  • 3 pieces lemon peel (approx. 1 x 8 cm strips), no white pith
  • 2 garlic cloves
  • 1 carrot, cut into quarters
  • 1 brown onion (approx. 150 g), cut into halves
  • 1 celery stalk, trimmed and cut into thirds
  • 750 g pork mince
  • 150 g red wine
  • 80 g tomato paste
  • 400 g canned chopped tomatoes
  • 2 tbsp dried Italian herbs
  • 2 eggplants, cut into thin slices lengthways (15-18 slices, approx. 5 mm thick)
  • 250 g smooth ricotta cheese
  • 3 sprigs fresh basil, leaves only
  • 30 g pine nuts, toasted (optional)

Nutrition
per 1 portion
Calories
1850.8 kJ / 440.7 kcal
Protein
36.6 g
Carbohydrates
10.7 g
Fat
26.7 g
Saturated Fat
9 g
Fibre
7.3 g
Sodium
965.6 mg

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