Aubergine rolls with spinach & ricotta
This spin on Italian 'melanzane alla Parmigiana' is quick to prepare and makes a deliciously creamy, veggie bake
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 45 mins
Vegetarian
- 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.
PER SERVING
376 kcalories, protein 20g, carbohydrate 23g, fat 23 g, saturated fat 9g, fibre 10g, sugar 12g, salt 1,3 g
Recipe from Good Food magazine, July 2012.
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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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