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Eggplant Involtini with Ricotta and Goat cheese
CONFESSIONS OF A SPOON11Ingredients
90Minutes
710Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 eggplants (medium)
- 5 Tbsp. olive oil
- 1 cup ricotta (whole milk)
- 1 cup soft goat cheese
- 1 Tbsp. fresh thyme leaves
- 1/4 tsp. sea salt
- 12.35 oz. peeled tomatoes (canned)
- 3 garlic cloves
- 3 Tbsp. olive oil
- salt (to taste)
- 1/2 cup heavy cream (optional)
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NutritionView More
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710Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories710Calories from Fat540 |
| % DAILY VALUE |
| Total Fat60g92% |
| Saturated Fat25g125% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium630mg26% |
| Potassium960mg27% |
| Protein22g |
| Calories from Fat540 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber9g36% |
| Sugars9g |
| Vitamin A45% |
| Vitamin C30% |
| Calcium25% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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