Stuffed Aubergine Rolls with Tomato Sauce
This is one of my favourite dishes as I love aubergines and you can use whatever cheese that you have to add to the cream cheese stuffing. This recipe will serve 2.
Ingredients
These measurements are all approximate
1 aubergine, cut into thin slices lengthways
1 tbsp olive oil
250g spinach – I used one large cube of frozen spinach
125g tub ricotta or cream cheese
50g grated cheddar cheese
grating of nutmeg
Small jar of tomato sauce – or you can make your own as I do when I have fresh tomatoes
2 tbsp fresh breadcrumb
2 tbsp parmesan (or vegetarian alternative)
Fresh basil
Method:
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.
Meanwhile, put the spinach in a large colander and pour over a kettle of boiling water to wilt if using fresh. Cool, then squeeze out the excess water, so that it is dry. Mix with the ricotta/cream cheese, grated cheddar, nutmeg and plenty of seasoning.
Place the tomato sauce in the bottom of an oven proof dish and dollop a spoonful of the cheesy spinach mix onto each aubergine slice, fold over to make a parcel and lay, sealed-side down, on top of the tomato sauce. Sprinkle with breadcrumbs, torn basil leaves and extra grated cheese or a piece of mozzarella if you wish, and bake for 20-25 mins until golden and piping hot.
Serve with a salad and crusty bread.
Comments
Post a Comment