A delicious Italian recipe for you to try at home!
Cut eggplants into 12 slices of equal size thickness about 5mm
Salt both sides and let them sit for 30 minutes to extract the bitterness .
Rinse and pat dry with kitchen paper-towel
Heat a little olive oil in skillet cook in the wood fired oven cook till golden brown
Lay the eggplant slices on work surface and season with sea salt and pepper.
Place sliced prosciutto and basil leaf torn into small pieces on each eggplant
On each eggplant slice take tablespoon of ricotta di bufala or cows milk ricotta and form into involtini like a sausage roll
Lay ricotta at one end of the eggplant slice and roll involtini up with seam down. serve at room temperature with pomodoro sauce
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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