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Eggplant and ricotta involtini

Eggplant and ricotta involtini
5.0 2 ratings
Prep. 20min
Total 1 h 20min
2 portions
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Ingredients

  • eggplants trimmed, cut lengthways into slices
    1 - 2
  • sea salt plus extra to season
    1 ¼ tsp
  • Parmesan cheese cut into pieces (3 cm)
    30 g
  • mozzarella cut into pieces
    75 g
  • garlic clove
    1
  • fresh basil leaves only, plus extra to garnish
    2 sprigs
  • fresh baby spinach leaves
    60 g
  • extra virgin olive oil to drizzle
    3 tbsp
  • smooth ricotta cheese
    250 g
  • egg
    1
  • ground black pepper to season
  • tomato passata
    200 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
Fiber 15 g
Saturated fat 19.3 g
Carbohydrates 45.5 g

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