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Eggplant Involtini with Ricotta and Goat cheese
CONFESSIONS OF A SPOON11Ingredients
90Minutes
710Calories
Ingredients
US|METRIC
- 2 eggplants (medium)
- 5 tablespoons olive oil
- 1 cup ricotta (whole milk)
- 1 cup soft goat cheese
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon sea salt
- 12 1/3 ounces peeled tomatoes (canned)
- 3 garlic cloves
- 3 tablespoons olive oil
- salt (to taste)
- 1/2 cup heavy cream (optional)
NutritionView More
710Calories
Sodium26% DV630mg
Fat92% DV60g
Protein43% DV22g
Carbs8% DV24g
Fiber36% DV9g
| Calories710Calories from Fat540 |
| % DAILY VALUE |
| Total Fat60g92% |
| Saturated Fat25g125% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium630mg26% |
| Potassium960mg27% |
| Protein22g43% |
| Calories from Fat540 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber9g36% |
| Sugars9g18% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* 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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