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🍽️ Kohlrabi Rolls with Ricotta and Vegetables on Arugula

317 kcal · 30 min · 4 servings

Ingredients

• 2 large kohlrabi
• salt
• 0.5 eggplant
• 0.5 zucchini
• 1 clove garlic
• 5 tbsp sunflower oil
• pepper (from the mill)
• 300 g ricotta
• 2 tbsp lemon juice
• 2 tbsp freshly chopped basil
• 2 tomatoes
• 150 g arugula
• 4 tbsp white balsamic vinegar
• 1 pinch sugar

Instructions

1. 1. Peel the kohlrabi.
2. 2. Cut off 12 nice slices with a thickness of about 3 to 4 millimeters.
3. 3. Dice the remaining kohlrabi very finely.
4. 4. Cook the kohlrabi slices in boiling salted water for about 5 minutes until they still have a slight bite.
5. 5. Rinse the slices under cold water and pat them dry.
6. 6. Wash and trim the eggplant and the zucchini.
7. 7. Dice the eggplant and zucchini very finely as well.
8. 8. Peel the garlic and press it.
9. 9. Heat 1 tablespoon of oil in a hot pan.
10. 10. Fry the small kohlrabi cubes, the eggplant, the zucchini, and the garlic for 4 to 5 minutes until golden brown.
11. 11. Season the vegetable mixture with salt and pepper.
12. 12. Remove the pan from the heat.
13. 13. Stir the ricotta smooth with the lemon juice.
14. 14. Mix the ricotta with the basil.
15. 15. Season the ricotta mixture with salt and pepper to taste.
16. 16. Wash the tomatoes.
17. 17. Quarter the tomatoes.
18. 18. Remove the seeds and the stem attachment.
19. 19. Dice the tomato quarters finely.
20. 20. Wash the arugula.
21. 21. Trim the arugula.
22. 22. Spin the arugula dry.
23. 23. Tear the arugula into smaller pieces if necessary.
24. 24. Arrange the arugula on plates.
25. 25. Whisk the vinegar with the remaining oil for the dressing.
26. 26. Add sugar, salt, and pepper to the dressing.
27. 27. Season the dressing to taste.
28. 28. Spread the ricotta mixture in the center of the kohlrabi slices.
29. 29. Sprinkle some of the fried vegetable cubes onto the ricotta layer.
30. 30. Fold the kohlrabi slices together or roll them up.
31. 31. Press the rolls down slightly.
32. 32. Place the rolls on the arranged arugula.
33. 33. Sprinkle the remaining vegetable cubes and tomatoes over the rolls.
34. 34. Drizzle the dish with the dressing.
35. 35. Serve the salad.

Nutrition per serving

• kcal: 317
• Protein: 12 g · Fett/Fat: 23 g · Carbs: 16 g