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    You are in: Home / Recipes / Eggplant Roll Stuffed with Ricotta and Vegetables Recipe
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    Eggplant Roll Stuffed with Ricotta and Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 25 mins

    3 hrs

    25 mins

    Tish's Note:

    Posted in response to a request. I have not personally tried this recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Salt eggplant slices and place under a weight to remove water (for 2-3 hours).
    2. 2
      Dry with paper towels and grill.
    3. 3
      In the meantime, sauté the diced vegetables in a little oil.
    4. 4
      When cool, add egg yolk and Parmesan cheese and mix together with ricotta cheese.
    5. 5
      Place 2 Tbs of the ricotta and vegetable mixture on each eggplant slice, wrapping the eggplant around the mixture, and steam for about 10 minutes.
    6. 6
      While the eggplant is steaming, make the basil sauce by mixing all of the ingredients in a blender.
    7. 7
      Parboil tomatoes, peel, slice lengthwise, and discard seeds.
    8. 8
      Marinate the tomatoes in a little olive oil, salt, pepper, and basil for an hour.
    9. 9
      For each serving, arrange 3 eggplant rolls over a plate covered with basil sauce.
    10. 10
      Garnish with the marinated tomatoes.

    Ratings & Reviews:

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    Nutritional Facts for Eggplant Roll Stuffed with Ricotta and Vegetables

    Serving Size: 1 (264 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 300.8
     
    Calories from Fat 227
    75%
    Total Fat 25.2 g
    38%
    Saturated Fat 14.1 g
    70%
    Cholesterol 80.3 mg
    26%
    Sodium 102.9 mg
    4%
    Total Carbohydrate 9.0 g
    3%
    Dietary Fiber 2.2 g
    9%
    Sugars 3.3 g
    13%
    Protein 11.3 g
    22%

    The following items or measurements are not included:

    eggplants

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