Devices & Accessories
Eggplant and ricotta involtini
Prep. 20min
Total 1 h 20min
2 portions
Ingredients
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eggplants trimmed, cut lengthways into slices1 - 2
-
sea salt plus extra to season1 ¼ tsp
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Parmesan cheese cut into pieces (3 cm)30 g
-
mozzarella cut into pieces75 g
-
garlic clove1
-
fresh basil leaves only, plus extra to garnish2 sprigs
-
fresh baby spinach leaves60 g
-
extra virgin olive oil to drizzle3 tbsp
-
smooth ricotta cheese250 g
-
egg1
-
ground black pepper to season
-
tomato passata200 g
Difficulty
easy
Nutrition per 1 portion
Sodium
1849.7 mg
Protein
33 g
Calories
3023.3 kJ /
722.6 kcal
Fat
48.5 g
Fibre
15 g
Saturated Fat
19.3 g
Carbohydrates
45.5 g