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Eggplant rotolo

Eggplant rotolo
4.0 21 ratings
Prep. 30 min
Total 1 h 40 min
6 portions
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Ingredients

  • 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

Difficulty

easy

Nutrition per 1 portion

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

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