Eggplant, Spinach & Ricotta Involtini

Eggplant, Spinach & Ricotta Involtini
Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 4.87 dollar
Difficulty level: 2 out of 4

8 Ingredients

Number of servings
4
  • 2tablespoons olive oil
  • 2 large eggplant, thinly sliced lengthways
  • 150grams ricotta
  • 100grams mozzarella, reduced fat, grated
  • 40grams parmesan, grated, divided
  • 1 egg, yolk only
  • 100grams spinach, frozen, thawed and drained
  • 75grams garlic and herb passata

Nutrition per serving

1310 Kilojoules or 312 Calories
15% of daily energy intake*
Protein
16.8grams
Fat
24.0grams
Carbs
9.0grams
Sugars
7.9grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Eggplant replaces pasta in this light but delicious cheesy baked dish.

Method

Step 1 of 4

Pre-heat the oven to 170°C/150°C fan-forced. Heat a griddle pan on high heat. Brush the eggplant slices with the oil and cook for 2 minutes on each side until tender, working in batches. Set aside to cool slightly.

Step 2 of 4

Mix the ricotta, mozzarella, half of the parmesan and egg yolk in a large bowl. Stir in the thawed spinach and mix well.

Step 3 of 4

Lay the eggplant strips out on a work surface, spread a little passata on each and top with a spoonful of cheese filling on the bottom of each slice. Gently roll up into a tube shape and place into a baking dish, packed together in rows.

Step 4 of 4

Sprinkle with the rest of the parmesan and bake for 15 minutes.

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