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Eggplant Involtini with Ricotta and Pesto
WILL COOK FOR FRIENDS20Ingredients
100Minutes
510Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. Roma tomatoes (fresh, seeds removed and roughly chopped*)
- 4 cloves garlic (minced)
- 1/4 tsp. dried oregano
- 1 pinch red pepper flakes
- salt (to taste)
- 1 tsp. balsamic vinegar
- 1/4 cup fresh basil (chopped)
- 3/4 cup ricotta cheese (I recommend the full fat variety)
- 1/3 cup basil pesto (fresh, you can use storebought or homemade, see recipe notes**)
- 1 pinch salt (to taste)
- 2 eggplants (medium-large, about 1 lb. each)
- 3 Tbsp. olive oil
- salt
- pepper
- ricotta (all of the, /pesto filling)
- tomato sauce (all of the)
- 1/2 cup grated Parmesan cheese (freshly, divided)
- 1/2 cup toasted pine nuts
- fresh basil (extra, for garnish)
- crusty bread (toasted, for serving)
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NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories510Calories from Fat320 |
% DAILY VALUE |
Total Fat35g54% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol50mg17% |
Sodium740mg31% |
Potassium1430mg41% |
Protein21g |
Calories from Fat320 |
% DAILY VALUE |
Total Carbohydrate34g11% |
Dietary Fiber12g48% |
Sugars13g |
Vitamin A50% |
Vitamin C60% |
Calcium40% |
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.
Notes
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