Name: Low GI Eggplant Rolls with Ricotta and Tomato
Prep time: 25 min
Cook time: 35 min
Yield: 4 servings
Ingredients: 2 eggplant; 1 tablespoon of olive oil; 400 g of crushed tomato; 200 g of tomato sauce; 300 g of ricotta; 30 leaf of basil; 1 tablespoon of Provence herb; salt (according to taste); pepper (according to taste)

Low GI Eggplant Rolls with Ricotta and Tomato

Taken from the website https://zerosucreetigbas.fr/roules-daubergines-ig-bas-a-la-ricotta-et-tomate/ Absolutely delicious ???? Eggplant has become my favorite vegetable even though I didn't like it before! When poorly cooked, it's "disgusting" as my kids would say ????. But with olive oil and tomato, it becomes sublime and flavorful ???? To make it more approachable, you can remove the skin at the beginning. That's how my kids like it. But I imagine there are eggplant enthusiasts like me ???? so I don't need to convince you that it's good!

Vegetarian Low GI Public

Course: Main course

Preparation time: 25 minutes

Cooking time: 35 minutes

Cost per serving: 1,19 €

Energy: 235 kcal / serving

Nutritional score:

Instructions

1. Cut the eggplants into thin slices lengthwise. Place them on a baking sheet lined with a non-stick mat, brush with olive oil (on the entire surface) and bake for 30 minutes at 190°C (375°F).
2. In a bowl, mix the ricotta with 2 tablespoons of olive oil, salt, and pepper. Add the chopped mint.
3. Once the eggplants have cooled slightly, spread this mixture on them and roll them up. Secure with a wooden toothpick.
4. In a pan, heat the tomato sauce and crushed tomatoes, add some Herbes de Provence, salt, and pepper, and place the eggplant rolls in it. Heat for about 5 minutes.