Filter
Reset
Sort ByRelevance
The Cow
Aubergine rolls in tomato sauce
Italian eggplant rolls with ricotta in tomato sauce.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the onion and peel the carrots. Cut the carrots and celery into cubes of ½ x ½ cm.
-
Heat the oil in a skillet and fry the vegetables for 15 minutes on medium heat. Let cool on a plate.
-
Cut the aubergines lengthwise in slices of ½ cm. Brush with oil on both sides and sprinkle with salt and pepper.
-
Heat the grill pan without oil or butter and grill the aubergines in parts in 6 minutes. Turn halfway.
-
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.
-
Meanwhile, cut the leaves of basil into strips. Mix the vegetable mixture with the ricotta, half of the basil and pepper.
-
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.
-
Garnish with the rest of the basil. Yummy! .
Blogs that might be interesting
-
70 minMain disholive oil, ham raw ham, dried thyme, leeks, fresh lasagne sheets, vegetable stock, Mozzarella,leek hamlasagne
-
45 minMain dishbig potatoes, olive oil, minced beef, onion, garlic, Red pepper, paprika, rosemary, cocktailto, mature cheese,jacked potato with minced meat
-
20 minMain dishbaby potatoes, green beans, olive oil, mushrooms, young leaf lettuce, mayonnaise, tomatoes, tuna,autumn nicoise with mushrooms
-
15 minMain dishiceberg lettuce, grano padano, honey, balsamic vinegar, extra virgin olive oil, artichoke hearts, raw ham, thinly sliced, Breadsticks,ham stalks with artichoke salad
Nutrition
550Calories
Sodium33% DV790mg
Fat62% DV40g
Protein44% DV22g
Carbs7% DV22g
Fiber28% DV7g
Loved it