Italian stuffed courgettes
Pack courgettes with pine nuts, sundried tomatoes, breadcrumbs and herbs then oven bake for a healthy veggie main
Aubergine rolls with spinach & ricotta
Serves 4
Easy
Prep:
Cook:
This spin on Italian 'melanzane alla Parmigiana' is quick to prepare and makes a deliciously creamy, veggie bake
Skip to ingredients
- 2 auberginescut into thin slices lengthways
- 2 tbsp olive oil
- 500g spinach
- 250g tub ricotta
- grating of nutmeg
- 350g jar tomato sauce
- 4 tbsp fresh breadcrumb
- 4 tbsp parmesan(or vegetarian alternative)
Nutrition: per serving
- kcal376
- fat23g
- saturates9g
- carbs23g
- sugars12g
- fibre10g
- protein20g
- salt1.3glow
Method
step 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.
step 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.
step 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.
