Photo: Joseph Gonzalez
Eggplant Rollati Appetizer
8 ingredients
5 to 6 appetizer servings
openrecipes
"Be careful with this one! It's so robust and flavorful that your guests might fill themselves up on it before you have a chance to serve the main course!"
Estimated Nutrition (whole recipe, rough)
662
Calories
27g
Protein
53g
Fat
21g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine | 1 oz (28g) | 191 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup chopped fresh basil
- 1/4 cup toasted pine nuts
- 2 pints ricotta cheese
- salt and pepper to taste
- 2 medium eggplants, sliced lengthwise into 1/2-inch
- 1 tablespoon olive oil
- 2 cups spaghetti sauce
- 1/4 cup grated Parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes