- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 376
- Fat Content: 23g
- Saturated Fat Content: 9g
- Carbohydrate Content: 23g
- Sugar Content: 12g
- Fiber Content: 10g
- Protein Content: 20g
- Sodium Content: 1.3g
Aubergine rolls with spinach & ricotta
Ingredients
- aubergine - 2 aubergines, cut into thin slices lengthways
- olive-oil - 2 tbsp olive oil
- spinach - 500g spinach
- ricotta - 250g tub ricotta
- nutmeg - grating of nutmeg
- tomato-sauce - 350g jar tomato sauce
- breadcrumb - 4 tbsp fresh breadcrumb
- parmesan - 4 tbsp parmesan (or vegetarian alternative)
Instructions
- 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.
Italian recipe for 4 people, takes only 45 mins; recipe has aubergine, olive oil, spinach, ricotta, nutmeg, tomato sauce, breadcrumb and parmesan.
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