Aubergine rolls with spinach & ricotta

Aubergine rolls with spinach & ricotta

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(24 ratings)

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Cooking time

Prep: 15 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 4

This spin on Italian 'melanzane alla Parmigiana' is quick to prepare and makes a deliciously creamy, veggie bake

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
376
protein
20g
carbs
23g
fat
23g
saturates
9g
fibre
10g
sugar
12g
salt
1.3g

Ingredients

  • 2 aubergines, cut into thin slices lengthways
  • 2 tbsp olive oil
  • 500g spinach
  • 250g tub ricotta
  • grating of nutmeg
  • 350g jar tomato sauce
  • 4 tbsp fresh breadcrumbs
  • 4 tbsp parmesan (or vegetarian alternative)

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, July 2012

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Comments

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redellie's picture
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Absolutely gorgeous. Made my own tomato sauce instead of using a jar. The leftovers were lovely for lunch the next day too.

Fudgyann's picture

This was lovely, I used one aubergine, added broccoli and used mozzarella to top. Will post my variation on my blog, mummaGzblog.

crosscat's picture

Really easy, really delicious! Although I did half the recipe, and found I still needed most of a 350g jar of sauce, maybe I just like things more saucy, but I'd use more than one jar for the full recipe I think, or just make my own sauce.

Kapazunder's picture

My favorite! I chop the rest of the melanzane and roast it slightly with onion and put them to the tomatosauce.

eleanormayo's picture
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LOVED these! I used marscapone as it needed using up instead of ricotta. I only roasted the aubergines for 20 mins and that was plenty. A great dish to make ahead earlier in the day and then just pop in the oven when you need it.

cacaca's picture

Definetly a great recipe! Very tasty and easy to make.

janeycook's picture
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This is a really great recipe. It combines two of my favourite recipes. Definitely worth trying. My dinner guests loved it. Great vegetarian option.

katherineyates's picture
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Really yummy, made a simple tomato sauce with it, rather than buying one. Also tried layering the aubergine with the ricotta mix : aubergine, mix, aubergine, tomato sauce, breadcrumbs cheese..... Like a thin lasagne. Worked really well too

desertprincess's picture
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Delicious! I didn't have nutmeg so made sure I seasoned it really well.. Added some chilli powder to the ricotta mix. Also fried some onions and garlic with the pasta sauce, together with chilli flakes and basil, just to make it richer. Topped with mozzarella instead. Was worried when I was grilling the aubergines as it got stuck to the foil AND baking paper for some weird reason. Also seasoned the aubergines after I brushed with oil. Hubby absolutely loved it!

michelle43's picture
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Loved this recipe. I made my own tomato sauce. I didn't have any parmesan in, so used a strong cheddar

natalia5294's picture
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I made my own tomato and basil sauce instead of using a jar of sauce, and served it with green salad on the side, it tasted absolutely delicious. A lovely, healthier version of spinach and ricotta cannelloni, which I love. I'll definitely be making this again.

simmyb's picture
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I still prefer the classic ricotta cannelloni or melanzane alla parmigiana but this certainly looks great and is a comforting combination of these two dishes nonetheless.

ashleyrochelle's picture

really easy,some of the aubergine went a bit soggy but once rapped and in the tray it really doesnt make a difference i used bolognese sauce and added garlic powder mmmm! lovely

ashleyrochelle's picture

really easy,some of the aubergine went a bit soggy but once rapped and in the tray it really doesnt make a difference i used bolognese sauce and added garlic powder mmmm! lovely

lindseymartin's picture
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Used tomato and herb sauce too. Really quick and easy - and tasted great.

amandadeba's picture
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This was a great recipe, went down a treat. I prefer to use Bufala Ricotta which is lighter, and I added a bit of grated pecorino to the spinach/ricotta mix. For the topping I used some tomato and garlic sauce, and yes, I did salt the aubergines beforehand. Not only makes them sweeter but they also absorb less oil when cooking. Will def be making it again!

deborahmenzel's picture
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Went down very well. Wasn't enough just on its own however. Needed an accompaniment of some sort. Relatively easy to make. Will be doing again.

amyleesonrecipefile's picture
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Loved the taste of this recipe, but I think I must have sliced the aubergine too thinly as it cooked really quickly and stuck to the tray despite being well oiled. So instead of rolling the aubergine around the spinach mix, I turned it into a lasagne; using the aubergine as the lasagne sheets. I put the tomato sauce on the bottom, then the aubergine, followed by the ricotta mix until I had layered everything up and then I topped it off with the remainder of the tomato sauce, the bread crumbs and parmesan. It tasted lovely.

kiyokofood's picture
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Great recipe. Easy to make, looks good and taste yummy.

justine1212's picture
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This was a great recipe which the whole family enjoyed. Having read some of the reviews I decided to use a tomato and herb sauce which worked great as I can imagine a jar of tomato sauce might have tasted quite bland.

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