Aubergine rolls with spinach & ricotta

Aubergine rolls with spinach & ricotta

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(40 ratings)

Prep: 15 mins Cook: 45 mins

Easy

Serves 4
This spin on Italian 'melanzane alla Parmigiana' is quick to prepare and makes a deliciously creamy, veggie bake

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal376
  • fat23g
  • saturates9g
  • carbs23g
  • sugars12g
  • fibre10g
  • protein20g
  • salt1.3g
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Ingredients

  • 2 aubergine, cut into thin slices lengthways

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 250g tub ricotta

    Ricotta

    ree-cot-a

    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

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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.

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Comments (38)

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
5

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

amandadeba's picture
5

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
4

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
5

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
5

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

justine1212's picture
5

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
3

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
5

Very tasty, easy to make everyone enjoyed!

kristinlundquist's picture
5

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.

sascha's picture
5

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
5

Didn't allow me to rate when I posted

seeroo's picture
4

Very nice.

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

Yum

Lola_balola's picture
5

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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