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Spinach and ricotta eggplant rolls

Emily Kemp
  • 65 minutes
  • Serves 4

INGREDIENTS

2

Eggplants

2 cloves

Garlic

1/2 tsp

Oregano

1

Shallot

8 1/2 oz

Spinach

15 oz

Tomatoes, canned

1/2 tbsp

Tomato puree

1 pinch

Nutmeg

1

Salt and pepper

1/2 tsp

Sugar

8 1/2 oz

(250) ricotta

1/2

ball Mozzarella

1 tbsp

Parmesan