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Eggplant rotolo

Eggplant rotolo
3.9 20 avaliação
Preparação 30min
Total 1h 40min
6 portions
Registe-se gratuitamente

Ingredientes

  • 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

Dificuldade

fácil

Nutrição por 1 portion

Sódio 965.6 mg
Proteína 36.6 g
Energia 1850.8 kJ / 440.7 kcal
Gordura 26.7 g
Fibra 7.3 g
Gordura saturada 9 g
Hidratos de carbono 10.7 g

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Também apresentado em

Hearty casseroles and bakes 10 Receitas
Austrália e Nova Zelândia

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