Eggplant rotolo

Eggplant rotolo

3.9 20 ratings

Prep. 30 min

Total 1 h 40 min

6 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 965.6 mg

Protein 36.6 g

Calories 1850.8 kJ / 440.7 kcal

Fat 26.7 g

Fibre 7.3 g

Saturated Fat 9 g

Carbohydrates 10.7 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

Hearty casseroles and bakes 10 Recipes
Australia and New Zealand

You might also like...

Chia and quinoa tortillas with a trio of dips

1 h 45 min

Coriander turmeric chicken bites (Toddlers and beyond)

40 min

Sweet potato pasta with burnt sage butter

30 min

Beetroot salad with raita dressing

35 min

Crispy rice paper rolls

40 min

Layered lamb curry

1 h

Lemon and herb salmon burgers with zucchini fries

55 min

Quinoa crumbed fish with slaw

2 h

Vindaloo pork

5 h 10 min

Spelt and buckwheat tortillas with chilli con carne

1 h 50 min

Beef, apricot and pine nut pastilla

1 h 20 min

Cauliflower and fennel nuggets with ajvar

1 h 35 min