Magis Turbans
Transform your dinner table with the captivating elegance of Magis Turbans—a wholesome, Mediterranean-inspired dish that’s as beautiful as it is delicious. This recipe features thinly sliced zucchini and eggplant, rolled into delicate spirals and stuffed with a creamy ricotta and spinach filling, creating an eye-catching "turban" shape. Seasoned with fresh basil, Parmesan, and a hint of oregano, these veggie masterpieces are baked to tender perfection and served atop a vibrant bed of warm tomato sauce. Perfect for entertaining or a cozy family meal, this dish balances hearty flavors with a light, nutritious touch. Whether you're searching for a unique vegetarian main course or a stunning appetizer, Magis Turbans make the perfect centerpiece. Ready in less than an hour, it’s a savory blend of flavor, sophistication, and simple cooking techniques you’ll want to revisit again and again.
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Recipe Information
Ingredients
- 2 pieces large zucchinis
- 2 pieces eggplants
- 1 cup ricotta cheese
- 2 cups fresh spinach leaves
- 2 pieces garlic cloves
- 0.5 cup Parmesan cheese
- 1 piece egg
- 2 tablespoons olive oil
- 0.25 cup fresh basil leaves
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup tomato sauce
- 12 pieces toothpicks
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using a mandoline or a sharp knife, slice the zucchinis and eggplants lengthwise into thin strips approximately 1/8-inch thick.
Sprinkle the zucchini and eggplant slices with a pinch of salt and let them sit for 10 minutes to release moisture. Pat dry with a paper towel.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Mince the garlic cloves and sauté them for 1 minute until fragrant. Add the spinach and cook for 2–3 minutes until wilted. Remove from heat and let cool slightly.
In a mixing bowl, combine ricotta cheese, sautéed spinach, Parmesan cheese, egg, fresh basil, dried oregano, 1/2 teaspoon of salt, and black pepper. Mix until well combined.
Take one strip of zucchini or eggplant and place a heaping tablespoon of the cheese filling at one end. Roll the strip tightly to form a spiral, creating a turban-like shape. Secure with a toothpick. Repeat with the remaining vegetable strips and filling.
Arrange the vegetable turbans on the prepared baking sheet. Lightly brush the tops with the remaining olive oil.
Bake in the preheated oven for 20–25 minutes, or until the vegetable strips are tender and slightly golden.
While the turbans bake, warm the tomato sauce in a small saucepan over low heat.
To serve, spoon a layer of tomato sauce onto a plate and place the baked Magis Turbans on top. Garnish with extra basil leaves if desired.
Remove toothpicks before eating and enjoy!
Nutrition Facts
Calories |
1246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 3422 mg | 149% | |
| Total Carbohydrate | 83.9 g | 31% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 38.5 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1739 mg | 134% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3540 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
