Aubergine Rolls With Spinach & Ricotta
This exquisite vegetarian dish brings together tender slices of aubergine stuffed with a delightful blend of wilted spinach and creamy ricotta, flavoured with a hint of nutmeg. The parcels are generously topped with a rich tomato sauce and finished off with a crispy, golden breadcrumb and cheese crust. Each bite is a perfect harmony of flavors and textures, making it a comforting and satisfying meal for any occasion.
— Constant Cookbook
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 breadcrumbs
- 4 tbsp Parmesan (or vegetarian alternative)
Instructions
- 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.
Cook Time
45M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 376 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 23 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 10 grams fiber
- Protein Content: 20 grams protein
- Sodium Content: 1.3 milligram of sodium
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