Aubergine rolls with spinach & ricotta

Name: Aubergine rolls with spinach & ricotta
Prep time: 15 min
Cook time: 45 min
Total time: 1 min
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)

www.bbcgoodfood.com

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 1 hours

Servings: 4

Cost: $5.60 /serving

Author : Good Food team

josh eagleton 30 60 minutes

Ingredients

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Instructions

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Step 1

Heat oven to 220C/200C fan/gas 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.