AUBERGINE ROLLS WITH SPINACH & RICOTTA
This spin on Italian 'melanzane alla Parmigiana' is quick to prepare and makes a deliciously creamy, veggie bake
INGREDIENTS
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2 aubergines, cut into thin slices lengthways
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2 tbsp olive oil
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500g spinach
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250g tub ricotta
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grating of nutmeg
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350g jar tomato sauce
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4 tbsp fresh breadcrumb
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4 tbsp parmesan
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(or vegetarian alternative)
METHOD
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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.
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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.
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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.