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Ingredientes
- 2 x Aubergines each weighing about 250g Salt and pepper
- 75 ml Extra virgin olive oil
- 225 gm Ricotta
- 50 gm Freshly grated parmesan plus extra to garnish
- 1 handf finely torn fresh basil leaves
- 1 x Quantity of tomato sauce to serve
Direcciones
- Thinly slice the aubergines lengthways, discarding the ends and the rounded pcs from the sides. Sprinkle the slices with salt, place in a bowl and cover and weigh down. Leave for 15 min. Rinse the slices and pat dry.
- Heat 2-3 tbsp oil in a large non-stick frying pan. Add in a single layer of aubergine slices and fry over medium heat for about 5 min till light golden brown on both sides. Remove from the pan and drain on kitchen paper. Repeat with more oil and the remaining aubergine pcs.
- Put the ricotta, parmesan cheese, basil and salt and pepper to taste in a bowl and beat well together. Put the aubergine slices on a work surface. Spoon the cheese mix along the length of the aubergines then roll up the slices to create about 12 cannelloni.
- Serve with the tomato sauce and sprinkle with parmesan cheese.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1085g | |
| Calories 1371 | |
| Calories from Fat 987 | 72% |
| Total Fat 112.0g | 140% |
| Saturated Fat 36.56g | 146% |
| Trans Fat 0.0g | |
| Cholesterol 149mg | 50% |
| Sodium 1006mg | 42% |
| Potassium 1990mg | 57% |
| Total Carbs 50.75g | 14% |
| Dietary Fiber 25.2g | 84% |
| Sugars 18.44g | 12% |
| Protein 50.71g | 81% |
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