Italian involutes (rolls) of eggplant

7

• Time for preparing

  Contents

  • • 0.0.1 50 min
    • 0.0.2 Medium dish
    • 0.0.3 196kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  50 min

• Recipe difficulty
  

  Medium dish

• Energy value
  

  196kcal

• Rating

• Recipe

Eggplant involutes cooked at home for this a simple recipe, it turns out very tasty and juicy, and The “roll” serving form gives the dish a spectacular look. Such volvoltini in Italy is served as a hot appetizer, but they are so hearty, which can be the main course of lunch or dinner. Also to time, add an hour to prepare the eggplant.

Let’s get started!

Ingredients

0/11 ingredients

• eggplant – 1 pc.
• salt to taste
• vegetable oil – 3 tablespoons
• tomato sauce – 7 tablespoons
• fat cream – 6 tbsp
• cheese – 100 g
• breadcrumbs – 50g
• ricotta – 250 g
• lemon juice – 0.5pcs
• lemon zest
• chopped thyme leaves – 1 tsp

50 мин50 мин 196

Great job

Bon appetit, I hope you had fun with us!

Steps

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1. Cut the eggplant into thin strips. Salt, put in a colander and leave for an hour.
2. Blot the eggplant with a paper towel. Fry in a pan with oil.
3. Making the filling. Mix crackers with ricotta, zest, juice, thyme and salt.
4. At the tip of the eggplant, put a spoonful of filling and turn into a roll.
5. Preheat the oven to 210 degrees.
6. In a dish where rolls will be baked, put tomato pasta.
7. Put the rolls with the seams down on the paste. Pour a spoon on each roll cream. Bake for 25 minutes.
8. Sprinkle with cheese before serving.

Keywords:

• Eggplant