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The Cow
Aubergine rolls in tomato sauce
Italian eggplant rolls with ricotta in tomato sauce.
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Ingredients
Directions
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Chop the onion and peel the carrots. Cut the carrots and celery into cubes of ½ x ½ cm.
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Heat the oil in a skillet and fry the vegetables for 15 minutes on medium heat. Let cool on a plate.
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Cut the aubergines lengthwise in slices of ½ cm. Brush with oil on both sides and sprinkle with salt and pepper.
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Heat the grill pan without oil or butter and grill the aubergines in parts in 6 minutes. Turn halfway.
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Meanwhile, heat the oil in the frying pan and fry the balls in 5 min. Brown. Add the pasta sauce and simmer for 15 minutes with the lid on the pan.
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Meanwhile, cut the leaves of basil into strips. Mix the vegetable mixture with the ricotta, half of the basil and pepper.
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Spoon a slice of the ricotta mixture on each slice of eggplant and roll up. Put the rolls in the tomato sauce and warm for a further 1 min.
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Garnish with the rest of the basil. Yummy! .
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Nutrition
550Calories
Sodium33% DV790mg
Fat62% DV40g
Protein44% DV22g
Carbs7% DV22g
Fiber28% DV7g
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