Nutari
Eggplant Involtini with Ricotta and Spinach
Tender eggplant rolls stuffed with creamy ricotta, spinach, and herbs, baked in light tomato sauce.
290kcal
14gProtein
10gCarbs
20gFat
4gFibre
Ingredients
- 1 medium eggplant (400g)
- 200g ricotta cheese
- 150g fresh spinach
- 80g mozzarella cheese
- 100ml tomato passata
- 25g parmesan cheese
- 2 cloves garlic
- 30ml olive oil
- salt, pepper, nutmeg to taste
Method
- Slice eggplant lengthwise into thin strips, brush with oil, and roast at 200°C for 12 minutes until tender.
- Heat oil and sauté spinach with garlic until wilted; cool and mix with ricotta, mozzarella, nutmeg, salt, and pepper.
- Place filling on each eggplant strip, roll tightly, and arrange seam-side down in a baking dish.
- Pour tomato passata over rolls and sprinkle parmesan.
- Bake at 190°C for 15 minutes until sauce bubbles.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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