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Eggplant rolls with feta cheese and tomato sauce

15'

Dish

Starters

Complexity

easy

Ingredients

1 Zest of half a lemon
1 tablespoon of bread crumbs
2 garlic-clove
1 teaspoon of sugar
1 pulp or tomato puree
1 small onion
50 ml of fresh cream for cooking
100g of ricotta
100g Feta Cheese Olympus
1 large eggplant
Some basil
1 Oil
1 Peppe
1 Salt

Preparation

Cut the eggplant lengthwise into thick slices 1-1.5 cm, sprinkle with a little salt and let stand for about 20 minutes, then wipe the salt with a towel. Fry the slices of eggplant and drain well on paper towels. In the meantime, clean and chop the onion and garlic, sauté with a little oil and add the chopped tomatoes, sugar, salt and pepper. Let simmer about 10 minutes and then add the basil.
 
At this point mix cheeses (Feta Olympus and ricotta), the lemon zest and the breadcrumbs and compose the rolls by rolling the eggplant slices. Arrange the rolls in a well oiled baking pan and sprinkle with the cream and tomato sauce. Bake for 20-25 minutes at 190°C.

Products Used

Packshot image

Energy

  • 1143 kJ / 276 kcal

Fat

  • 23,0 g

of which saturates

  • 16,1 g

Carbohydrate

  • 0,7 g

of which sugars

  • 0,7 g

Protein

  • 16,5 g

Salt

  • 2,20 g

Nutrition info per 100 g

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