Eggplant and Ricotta Involtini

Eggplant and Ricotta Involtini

Eggplant and Ricotta Involtini


Serves 30

Details
  • Servings:   30
  • Calories:   57
  • Diet:   Low-Carb, Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
Ingredients
  • 2 1/2 tablespoons Meyer lemon juice (about 1 1/2 lemons)
  • 1 quart whole milk
  • 5 grams parsley, finely minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 medium Japanese eggplants (about 450 grams/1 pound)
  • 1/2 cup olive oil
  • 2 cloves of garlic, sliced
  • 4 sprigs of thyme
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