Name: Aubergine rolls with spinach & ricotta
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Italian
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 breadcrumb; 4 tbsp parmesan (or vegetarian alternative)

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Aubergine rolls with spinach & ricotta

Aubergine rolls with spinach & ricotta

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 4.5 out of 5.108 ratingsRate

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

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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 breadcrumb
4 tbsp parmesan

(or vegetarian alternative)

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Nutrition: per serving

kcal376
fat23g
saturates9g
carbs23g
sugars12g
fibre10g
protein20g
salt1.3g

low

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.

Recipe from Good Food magazine, July 2012

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A star rating of 4.5 out of 5.108 ratings

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