Aubergine rolls with spinach & ricotta

Name: Aubergine rolls with spinach & ricotta
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 2 aubergines, cut into thin slices lengthways; 2 Tbsps olive oil; 500 grams spinach; 250 grams ricotta; 1 serving grating of nutmeg; 350 grams tomato sauce; 4 Tbsps fresh breadcrumb; 4 Tbsps parmesan (or vegetarian alternative)

The recipe Aubergine rolls with spinach & ricotta can be made in approximately 1 hour. This recipe serves 4. One serving contains 339 calories, 17g of protein, and 18g of fat. If you have parmesan, olive oil, ricotta, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 220C/200C fan/gas

Equipment you will use

Oven

Brush both sides of the aubergine slices with oil, then lay on a large baking sheet.

Ingredients you will need

Eggplant

Cooking Oil

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Baking Sheet

Bake for 15-20 mins until tender, turning once.

Equipment you will use

Oven

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.

Ingredients you will need

Spinach

Water

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Colander

Mix with the ricotta, nutmeg and plenty of seasoning.

Ingredients you will need

Seasoning

Ricotta Cheese

Nutmeg

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.

Ingredients you will need

Eggplant

Spinach

Pour over tomato sauce, sprinkle with breadcrumbs and cheese, and bake for 20-25 mins until golden and piping hot.

Ingredients you will need

Tomato Sauce