
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking skills 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
- Fiber
- 8.5 g
- Sodium
- 593.9 mg
Alternative recipes
Chipotle bean and corn salad
40min
Braised cabbage and leek with steamed salmon
45min
Spiced paneer parcels
50min
Pesto spaghetti with roast pumpkin
50min
Mushroom stroganoff
20min
Cauliflower tacos with chipotle sauce
3h 45min
Zucchini lasagne
1h 30min
Vegetable bake with goat's feta
1h 30min
Cauliflower flammkuchen
1h
Prawn tacos with avocado lime sauce
50min
Asian cucumber salad
10min
One whole cauliflower
45min