Spinach, Mozzarella & Ricotta Aubergine Rolls

By imposter88

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Spinach, Mozzarella & Ricotta Aubergine Rolls

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Ingredients

1 calorie oil spray
1 tbsp olive oil
2 aubergines, cut into thin slices lengthways
1 clove of garlic, chopped
300g spinach
125g half-fat mozzarella
150g tub ricotta
handful of parmesan
400g cherry tomatoes
2-3 salad onions, chopped
generous pinch of sage
generous pinch of ground nutmeg
pinch of sugar
salt and pepper, to taste
crusty bread and salad, to serve

Details

servings 3
Level of difficulty Average
Preparation time 10mins
Cooking time 30mins
Cost Average budget

Preparation

Step 1

Heat the oven to 200C. Slice the aubergines thinly lengthways and lightly spray with 1-calorie oil on both sides. Roast for 15 minutes, turning the slices halfway through.

Step 2

Meanwhile heat 1 tbsp olive oil in a pan and add the cherry tomatoes when hot. Fry for 8-10 minutes, squishing the tomatoes as they start to break down. When a sauce-like consistency has been achieved, add a generous pinch of dried sage and the chopped garlic, a pinch of sugar and salt and pepper to taste. Stir for another couple of minutes and then put aside.

Step 3

Wilt the spinach in a colander by pouring a kettle of boiling water over it, then squeeze it well to remove the water and set aside.

Step 4

Mix the ricotta, mozzarella, nutmeg, chopped salad onions and spinach together in a bowl. Remove the aubergines from the oven and place each one on a flat surface, adding a teaspoon-sized dollop of the cheese mixture at the bottom and then rolling to make a parcel. Place the completed roll in a baking dish, folded side downwards, and repeat with all slices. Pour the tomato sauce around the outside and place back in the oven for 12-15 minutes.