Eggplant and ricotta involtini

Eggplant and ricotta involtini

3.9 15 ratings

Prep. 20min

Total 1 h 20min

6 portions

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

Nutrition per 1 portion

Calories 690.7 kcal / 2889.8 kJ

Protein 31.2 g

Fat 47.8 g

Carbohydrates 40.1 g

Fiber 12.2 g

Saturated fat 19.2 g

Sodium 1606.5 mg

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