Aubergine rolls with spinach & ricotta

Aubergine rolls with spinach & ricotta

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(30 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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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.

joneslis's picture

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!

Frantic Flapjack's picture
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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.

blade80's picture
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Very tasty, easy to make everyone enjoyed!

kristinlundquist's picture
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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.

dylanologist's picture

delish!

sascha's picture
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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.

Lola_balola's picture
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Didn't allow me to rate when I posted

seeroo's picture
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Very nice.

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

Yum

Lola_balola's picture
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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.

tallulahb's picture

Loved it! Good combination with the aubergine.

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