Ingredients // Vegetables

Involtini Eggplant

  • Eggplant - 1 Each
  • Cherry Tomatoes - 300 grams
  • Tomatoes in own juice - 400 grams
  • ricotta cheese - 100 grams of grated parmesan
  • - 100 grams
  • Egg - 1 Each
  • Garlic - 1 clove
  • Basil leaf - 4 pieces
  • Fresh spinach - 100 grams
  • Grated mozzarella - 100-200 gram
  • Salt and pepper - to taste

1. Cherry tomatoes wash, remove the stalk and place in a blender.Add to the tomatoes in their own juice.All this mass of chop in a blender to puree.2. Prepare the filling for the rolls.In a separate bowl, combine egg, ricotta, Parmesan, chopped garlic, finely chopped basil, salt and pepper.All this is good whisk whisk.3. Eggplant cut lengthwise into thin plates.If a large eggplant, you should get 8 plates.On a plate lay two strips and place in the microwave for 3-4 minutes to a soft steel plate.So, do all the plates.Blot plate aubergine cloth to remove excess juice.On each strip Put the cheese stuffing.Spinach tear into pieces and place on top of the filling.4. Fold the plate ro

lls.In a baking dish on the bottom pour a little tomato sauce.Rolls put in a sauce seam down.Pour the remaining sauce on top.5. On the entire surface of the eggplant, sprinkle mozzarella.6. Preheat the oven to 180-190 pre-degrees and place to form.Bake the dish for about 20 minutes.Rolls for this time propekutsya and cheese is melted.Before serving, garnish with fresh basil.

Servings: 3-4

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