Aubergine rolls with spinach & ricotta

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• Tallulah

  04 July 2012

  Tallulah commented on this recipe

  Loved it! Good combination with the aubergine.

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• Lola_Balola

  05 July 2012

  Lola_Balola commented on this recipe

  This is really really tasty. Very simple to make. The only variation I made was to use tomato and basil sauce. Highly recommend this meal.

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• Sarah

  07 July 2012

  Sarah rated and commented on this recipe

  

  Very nice. I made my own tomato sauce and added onion and garlic to it. Yum

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• Lola_Balola

  08 July 2012

  Lola_Balola rated and commented on this recipe

  

  Didn't allow me to rate when I posted

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• Sascha

  18 July 2012

  Sascha rated and commented on this recipe

  

  Loved this. Have tried using Philadelphia light, as am not too keen on Ricotta. I just brushed the baking tray with oil, as I find the aubergine soaks up more (too much) if brushed on directlly.

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• Dylanologist

  20 July 2012

  Dylanologist commented on this recipe

  delish!

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• KristinL

  23 July 2012

  KristinL rated and commented on this recipe

  

  This is a great recipe! Loved the meal and the filling with ricotta and spinach is so creamy and lovely. I also added a hand full of chopped mushrooms to the filling which also worked great.

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• blade

  26 July 2012

  blade rated and commented on this recipe

  

  Very tasty, easy to make everyone enjoyed!

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• Frantic Flapjack

  27 July 2012

  Frantic Flapjack rated and commented on this recipe

  

  A homemade tomato sauce would have been better. I used frozen spinach which turned out quite stringy. The Aubergine was very good as a wrap though.

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• allmyfaves

  31 July 2012

  allmyfaves commented on this recipe

  Was really good but i agree that it would have been better with homemade tomato sauce - it needed to be richer. Cant wait to make it again and try out! My husband loved it!

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• sophieoliver

  06 August 2012

  sophieoliver rated this recipe

  

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• jut.123

  30 August 2012

  jut.123 rated and commented on this recipe

  

  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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• peppapig

  01 September 2012

  peppapig rated and commented on this recipe

  

  Great recipe. Easy to make, looks good and taste yummy.

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• Amy

  15 October 2012

  Amy rated and commented on this recipe

  

  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.

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• Cookie

  18 October 2012

  Cookie rated and commented on this recipe

  

  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.

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• amandadeba

  25 October 2012

  amandadeba rated and commented on this recipe

  

  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!

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• lindsey martin

  27 November 2012

  lindsey martin rated and commented on this recipe

  

  Used tomato and herb sauce too. Really quick and easy - and tasted great.

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• AshleyRochelle

  02 January 2013

  AshleyRochelle commented on this recipe

  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

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• AshleyRochelle

  02 January 2013

  AshleyRochelle commented on this recipe

  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

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• Simmy B

  06 January 2013

  Simmy B rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 45 mins

Vegetarian

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)

PER SERVING

376 kcalories, protein 20g, carbohydrate 23g, fat 23 g, saturated fat 9g, fibre 10g, sugar 12g, salt 1.3 g

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