Eggplant Bundles with Ricotta and Spinach by @jorgelavelar
4 servings
🥬
2 bunches
Spinach Leaves
🧄
2
Garlic Cloves
🧀
50
Grated Parmesan Cheese
🧀
400 g
Fresh Ricotta
🍆
3
Eggplants
🍅
600 g
Homemade Tomato Sauce
🧀
250
Grated Meia Cura Cheese
🧂
1 pinch
Salt
🌶️
1 pinch
Black Pepper
🫒
30 ml
Olive Oil
Preparation Steps
Step 1/8
Preheat the oven to 375°F (190°C).
Step 2/8
Wash and cut the eggplants into thin slices.
Step 3/8
Drizzle olive oil on the eggplant slices and season with salt and pepper. Bake for 20 minutes.
Step 4/8
In a food processor, blend the ricotta until creamy.
Step 5/8
In a mixing bowl, combine the spinach, garlic, Parmesan, and blended ricotta. Season with salt and pepper.
Step 6/8
Place a spoonful of the mixture onto each eggplant slice and roll them up.
Step 7/8
Place the rolled eggplants in a baking dish, cover with tomato sauce, and sprinkle with grated meia cura cheese.
Step 8/8
Bake for another 20 minutes until the cheese is golden and bubbly.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
250 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
40 minutes
Overall
1 hour 0 minutes
Difficulty
Level
Medium (2/4)
Steps
8 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@jorgelavelar
Origin
Cuisine
Brazilian
Geographic
Brazil, South America
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos