Aubergine Rolls with Spinach & Ricotta

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 200°C (400°F). Brush both sides of the aubergine slices with 1 tablespoon of the olive oil.

2. Heat a frying pan or grill pan over medium-high heat. Cook the aubergine slices in batches for about 3 minutes per side until golden and soft. Set aside to cool slightly.

3. Put the spinach in a large pan with a splash of water over medium heat. Stir for 2 to 3 minutes until wilted. Drain well, squeeze out the excess liquid and chop finely.

4. In a bowl, mix the spinach with the ricotta, a grating of nutmeg and half of the Parmesan or vegetarian alternative.

5. Spread the tomato sauce over the base of a baking dish about 20 x 30 cm (8 x 12 in).

6. Spoon a line of the spinach mixture across the wide end of each aubergine slice and roll up tightly. Place the rolls seam-side down in the dish.

7. Mix the breadcrumbs, the remaining Parmesan or alternative and the remaining 1 tablespoon of olive oil. Sprinkle over the rolls and bake for 20 to 25 minutes until golden and bubbling. Rest for 5 minutes before serving.