Italian recipe for 4 people, takes only 45 mins; recipe has aubergine, olive oil, spinach, ricotta, nutmeg, tomato sauce, breadcrumb and parmesan.
Aubergine rolls with spinach & ricotta
Course: Italian
Servings
4
servings
Prep time
15 mins
Ingredients
- Parmesan: 4 tbsp parmesan (or vegetarian alternative)
- Olive Oil: 2 tbsp olive oil
- Aubergine: 2 aubergines, cut into thin slices lengthways
- Nutmeg: grating of nutmeg
- Breadcrumb: 4 tbsp fresh breadcrumb
- Spinach: 500g spinach
- Ricotta: 250g tub ricotta
- Tomato Sauce: 350g jar tomato sauce
Directions
- Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with oil, then lay on a large baking sheet. Bake for 15-20 mins until tender, turning once.
- Meanwhile, put the spinach in a large colander and pour over a kettle of boiling water to wilt. Cool, then squeeze out the excess water, so that it is dry. Mix with the ricotta, nutmeg and plenty of seasoning.
- Dollop a spoonful of the cheesy spinach mix in the centre of each aubergine slice, fold over to make a parcel and lay, sealed-side down, in an ovenproof dish. Pour over tomato sauce, sprinkle with breadcrumbs and cheese, and bake for 20-25 mins until golden and piping hot.
