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Aubergine Rolls with Spinach & Ricotta |
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| Serves 4 |
Prep 15 mins |
Cooking 45 mins |
Easy |
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Ingredients |
2 aubergines, cut into thin slices lengthways
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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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.
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DAILY
DINNERS 
