Eggplant involtini with risotto
TM6 TM5 TM31

Eggplant involtini with risotto

4.9 (8 ratings)

Ingredients

Risotto

  • 30 g eschalots
  • 20 g extra virgin olive oil
  • 250 g Arborio rice
  • 500 g water
  • 1 tsp salt
  • 150 g mozzarella cheese, cut into pieces (1 cm)

Eggplant involtini

  • 60 g Parmesan cheese, crust removed and cut into pieces (3 cm)
  • 12 pieces eggplant, cut lengthways into thin slices (5 mm)
  • 2 - 4 tbsp extra virgin olive oil, for drizzling
  • ½ tsp salt, plus extra to season
  • ½ tsp fresh ground black pepper, plus extra to season
  • 2 garlic cloves
  • 2 - 3 sprigs fresh basil, leaves only, plus extra to serve
  • 400 g canned crushed tomatoes
  • 80 g dry white wine

Nutrition
per 1 portion
Calories
2743.3 kJ / 653 kcal
Protein
20.2 g
Carbohydrates
56.8 g
Fat
36.9 g
Saturated Fat
12.3 g
Fibre
6.8 g
Sodium
1434.9 mg

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