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Aubergine rolls with spinach & ricotta

Aubergine rolls with spinach & ricotta

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Rating: 5 out of 5.88 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal376
fat23g
saturates9g
carbs23g
sugars12g
fibre10g
protein20g
low insalt1.3g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, July 2012

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Overall rating

Rating: 5 out of 5.88 ratings

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