- 2 aubergine, cut into thin slices lengthways
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 500g spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 250g tub ricotta
Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…
- grating of nutmeg
- 350g jar tomato sauce
- 4 tbsp fresh breadcrumb
- 4 tbsp Parmesan (or vegetarian alternative)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.