Skip to main content Search
Eggplant and ricotta involtini

Eggplant and ricotta involtini
3.9 16 ratings
Prep. 20min
Total 1 h 20min
6 portions
Sign up for free

Ingredients

  • eggplants trimmed and cut lengthways into slices
    3 - 4
  • sea salt plus extra to season
    1 tbsp
  • Parmesan cheese cut into pieces (3 cm)
    90 g
  • mozzarella cut into pieces
    230 g
  • garlic cloves
    3
  • fresh basil leaves only, plus extra to garnish
    4 ½ sprigs
  • fresh baby spinach leaves
    180 g
  • extra virgin olive oil to drizzle
    9 tbsp
  • smooth ricotta cheese
    750 g
  • eggs
    2
  • ground black pepper to season
  • tomato passata
    600 g

Difficulty

easy

Nutrition per 1 portion

Sodium 1606.5 mg
Protein 31.2 g
Calories 2889.8 kJ / 690.7 kcal
Fat 47.8 g
Fiber 12.2 g
Saturated fat 19.2 g
Carbohydrates 40.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Tray bakes in cast iron 20 Recipes
Australia and New Zealand

You might also like...

Ricotta gnocchi with walnut and spinach pesto

4.3(32)

35min

Roasted vegetables with horseradish cream

4.3(38)

40min

Mixed tomato and labne salad

4.9(33)

24 h 20min

Sautéd vegetables with broccoli sauce (Thermomix® Cutter, using modes)

4.4(11)

30min

Crunchy salad with green goddess dressing (Diabetes,Thermomix® Cutter, using modes)

4.7(23)

20min

Cauliflower falafel with pickled cabbage and tzatziki (Darren Robertson)

4.0(11)

24 h 55min

Super green pasta (Darren Robertson)

3.7(39)

30min

Tacos with vegetables and kidney beans (Thermomix® Cutter)

4.8(9)

30min

Gwinganna biryani

3.8(59)

25 h 20min

Eggplant cannelloni

4.4(71)

1 h 35min

Russian beetroot salad

4.4(16)

1 h 10min

Bang bang broccoli

4.7(75)

3 h 25min