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Spinach, Mozzarella & Ricotta Aubergine Rolls


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Rate this recipe 4.4/5 (56 Votes)
Spinach, Mozzarella & Ricotta Aubergine Rolls 1 Picture


  • 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


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


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.

Step 5

Sprinkle the parmesan over the aubergine rolls and serve with crusty bread and green salad.


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Aubergine rolls with spinach & ricotta Aubergine rolls with spinach & ricotta