Ingredients
- 2 cups (400g) fresh ricotta
- 2 eggs, lightly whisked
- Large pinch of freshly grated nutmeg
- 2 teaspoons finely grated lemon rind
- 16 large slices char-grilled eggplant
- 2 cups (500ml) Italian pasta sauce with basil
- 150g mozzarella, thinly sliced into rounds
- Salad of baby leaves, to serve
Method
- Step 1Preheat oven to 200°C. Combine ricotta, eggs, nutmeg, and lemon rind in a bowl, and season with salt and pepper.
- Step 2Lay a few eggplant slices on a chopping board and top with heaped tablespoons of ricotta mixture. Starting from a short side, roll up each eggplant slice to enclose filling. Place eggplant rolls in a 5 cup (1.25L) capacity ovenproof dish, then repeat with remaining eggplant slices and ricotta mixture.
- Step 3Spoon pasta sauce over eggplant rolls, then top with mozzarella slices. Bake in oven for 20 minutes or until mozzarella is golden and melted. Serve immediately with a salad of baby leaves.
- High fibre
- Low carb
- Lower gi
Nutrition
2535 kj
Energy
45g
Fat Total
23g
Saturated Fat
14g
Fibre
28g
Protein
175mg
Cholesterol
2325.9mg
Sodium
18g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Notes
Char-grilled eggplant slices are available from delicatessens and the deli section of most supermarkets.
- Author: Michelle Noerianto
- Image credit: Andrew Lehmann
- Publication: Notebook:
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