Eggplant rotolo

Eggplant rotolo

3.9 20 évaluation

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...

Stuffed butternut pumpkin with feta

1h 50min

Pearl barley risotto with asparagus

1h 5min

Chicken cacciatore

50min

Eggplant cannelloni

1h 35min

Mediterranean seafood with tomato and fennel

30min

Whole cauliflower with pea purée

40min

Salmon with yoghurt dressing

55min

Lamb Moussaka

1h 30min

Lamb with pumpkin and lentils

50min

Lemon and herb salmon burgers with zucchini fries

55min

Melanzane parmigiana

2h 5min

Sweet potato frittata with coriander chilli sauce

1h 35min