Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 600 g eggplant, cut into thin long slices (approx. 3 mm)
- extra virgin olive oil spray
Filling
- 130 g cauliflower, broken into florets
- 100 g carrot, cut into pieces
- 40 g eschalot, cut into halves
- 1 garlic clove
- 3 - 4 sprigs fresh flat-leaf parsley, leaves only
- 1 stalk celery, cut into pieces
- 10 g extra virgin olive oil
- 60 g fresh baby spinach leaves
- 10 g tomato paste
- 1 tbsp Worcestershire sauce (see Tips)
- 1 tsp ground sweet paprika
- 1 pinch ground cinnamon
- 1 - 2 pinches salt
- 1 - 2 pinches ground black pepper
Sauce
- 1 garlic clove
- 10 g extra virgin olive oil
- 400 g canned tomatoes
- 1 tbsp dried oregano
- ¼ tsp salt, to taste
- ¼ tsp ground black pepper, to taste
- 200 g ricotta (see Tips)
- 150 g bocconcini, sliced
- Nutrition
- per 1 portion
- Calories
- 1326.1 kJ / 315.7 kcal
- Protein
- 15.2 g
- Carbohydrates
- 13.8 g
- Fat
- 20.3 g
- Saturated Fat
- 9.1 g
- Fibre
- 8.5 g
- Sodium
- 593.9 mg
Alternative recipes
Eggplant involtini with risotto
1h 55min
Ricotta, mint and zucchini lasagne
2h
Ancho chilli and black bean stew
40min
Middle Eastern planked salmon
1h 40min
Brussels sprouts pasta with hazelnut dressing
30min
Eggplant rotolo
1h 40min
Mediterranean capsicums
2h
Melanzane parmigiana
2h 5min
Zucchini lasagne
1h 30min
Slow-cooked eggplant pasta sauce
5h 40min
Chickpea ratatouille (gut health)
1h
Carrot gnocchi with zucchini cream
1h 15min