Eggplant rotolo

Eggplant rotolo

3.9 20 évaluations

Prép. 30min

Total 1h 40min

6 portions

Ingrédients

olive oil plus extra for drizzling
20 g
salt plus extra for seasoning
1 ½ tsp
ground black pepper plus extra for seasoning
1 tsp
Parmesan cheese cut into pieces (2 cm)
50 g
lemon peel (approx. 1 x 8 cm strips), no white pith
3 pieces
garlic cloves
2
carrot cut into quarters
1
brown onion (approx. 150 g), cut into halves
1
celery stalk trimmed and cut into thirds
1
pork mince
750 g
red wine
150 g
tomato paste
80 g
canned chopped tomatoes
400 g
dried Italian herbs
2 tbsp
eggplants cut into thin slices lengthways (15-18 slices, approx. 5 mm thick)
2
smooth ricotta cheese
250 g
fresh basil leaves only
3 sprigs
pine nuts toasted (optional)
30 g

Niveau

facile

Infos nut. par 1 portion

Sodium 965.6 mg

Protides 36.6 g

Calories 1850.8 kJ / 440.7 kcal

Lipides 26.7 g

Fibre 7.3 g

Graisses saturées 9 g

Glucides 10.7 g

Tu aimes ce que tu vois?

Cette recette et plus de 100 000 autres t'attendent !

Inscrive-toi à notre essai gratuit de 30 jours et découvre le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Hearty casseroles and bakes 10 Recettes
Australie et Nouvelle-Zélande

Tu pourrais aussi aimer...

Cauliflower soup with bacon dust

35 min

Melanzane parmigiana

2 godz. 5 min

Vegetable bake with goat's feta

1 godz. 30 min

Mushroom croustade

1 godz. 35 min

Root vegetables with hazelnut pangrattato

40 min

Brie, speck and walnut risotto

25 min

Kangaroo harissa polpette with lentils and kale

45 min

Chicken and pesto risoni

35 min

Meatballs with Romesco sauce

1 godz. 40 min

Lamb with pumpkin and lentils

50 min

Whole cauliflower with pea purée

40 min

Creamy capsicum and zucchini soup

40 min