High Protein
Eggplant Involtini
Eggplant Involtini — 1 hr 30 min, 13 ingredients, adapted from TOM WALTON 🌱.
Recipe adapted from TOM WALTON 🌱 · View original
Total
1 hr 30 min
Serves
4
Calories
490 kcal
Ingredients
- 2 large eggplant
- 0.33 cup extra virgin olive oil
- as needed Salt
- as needed pepper
- 200 g baby spinach
- 500 g high protein Cottage cheese
- 1 lemon lemon zest
- 1 clove garlic
- 1 cup finely grated parmesan
- 3 clove garlic, sliced
- 0.5 tsp dried chili flakes
- 2 handful basil leaves
- 800 g tinned chopped tomatoes
Instructions
- Preheat an oven to 220C.
- Slice the eggplant lengthways into 5mm thick slices, aiming for 12 slices.
- Place the eggplant slices onto lined baking trays, brush and season both sides with oil, and roast for approximately 12 minutes. Allow to cool on the trays.
- Place a large frying pan over a medium/high heat, add a splash of olive oil, the spinach, and cook to wilt. Drain through a sieve and allow to cool, then transfer to a mixing bowl.
- To the spinach in the mixing bowl, add the cottage cheese, lemon zest, 1 clove garlic, 1/3 of the parmesan, season, and mix well. Refrigerate the filling.
- Place a medium frying pan over a medium high heat, add the sliced garlic and chili flakes, and cook for 30 seconds. Then add the basil leaves and tomatoes, simmer for 5 minutes, and season to taste.
- Meanwhile, spoon some of the cottage cheese filling on the ends of each slice of eggplant and roll them up.
- Nestle the rolled eggplant involtini into the sauce, scatter over ½ of the remaining parmesan, drizzle with olive oil, and bake for 20 minutes.
- Serve scattered with remaining parmesan and basil.
Cook this from what you already have
Suphra scans your ingredients and turns them into recipes you can cook step-by-step. Out of an ingredient? It suggests swaps and adds what you are missing to your grocery list.
Start 3-Days Trial