Directions:
- Preheat oven to 200 degrees celcius and lightly grease a square baking dish.
- Heat oil in a fry pan over medium heat.
- Add onion and garlic, cook for about 3 minutes.
- Add tomatoes, tomato paste, balsamic vinegar and salt and pepper to taste.
- Bring to the boil then reduce heat and simmer for about 20 minutes or until sauce is thick.
- Combine, ricotta, milk, chives, thyme and lemon rind (add salt and pepper if required).
- Spread ricotta mixture evenly over slices of eggplant, then roll up lengthways.
- Spoon sauce into baking dish and top with eggplant rolls.
- Cover and bake for approximately 25 minutes or until sauce is bubbling.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 352.22 Kcal (1475 kJ) | ||
| Calories from fat | 207.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.05g | 35% | |
|---|---|---|---|
| Cholesterol | 70.13mg | 23% | |
| Sodium | 190.37mg | 8% | |
| Potassium | 249.33mg | 5% | |
| Total Carbs | 11.72g | 4% | |
| Sugars | 3.49g | 14% | |
| Dietary Fiber | 1.72g | 7% | |
| Protein | 15.63g | 31% | |
| Vitamin C | 3.3mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 289.5mg | 29% | |
| Amount Per 100 g | |||
| Calories | 182.77 Kcal (765 kJ) | ||
| Calories from fat | 107.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.96g | 35% | |
|---|---|---|---|
| Cholesterol | 36.39mg | 23% | |
| Sodium | 98.79mg | 8% | |
| Potassium | 129.38mg | 5% | |
| Total Carbs | 6.08g | 4% | |
| Sugars | 1.81g | 14% | |
| Dietary Fiber | 0.89g | 7% | |
| Protein | 8.11g | 31% | |
| Vitamin C | 1.7mg | 6% | |
| Iron | 0.2mg | 2% | |
| Calcium | 150.2mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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