Just so we’re clear, I am not a vegetarian but I sometimes LOVE cooking only with vegetables. I often find veggie dishes are so much tastier than meat dishes. These look really weird, when re-heating them in my office’s communal kitchen I got a couple of pointed fingers going ‘WHAT IS THAT?’. Aubergines have a fantastic shine to them when they’ve been roasted. I think roasting an aubergine and combining it with some form of ricotta or goats cheese is pure heaven and one of my all time favourite dishes! (Aubergine rolls with goats cheese and pesto is the winner by far though.. this is a good recipe to follow for the best dish in the world click here).
Aubergine rolls with spinach and ricotta
This recipe cost me £3.40 (with already having olive oil, nutmeg, bread and cheese.) spread into 2 meals this was £1.70 + extra for any sides.
Look out for a long and thin aubergine in the shops, this means when you cut it you’ll get more even slices.
A jar of tomato sauce or a cheap pack of passata.. the latter is definitely the cheaper option, you can add garlic/thyme to it as well some seasoning to make it a perfectly delicious sauce.
Serve with roasted sweet potato with garlic and rosemary.
1 aubergine, cut into thin slices lengthways (makes 4 big rolls & 2 small rolls roughly)
2 tbsp olive oil
250g tub ricotta
grating of nutmeg (I used dried nutmeg, no problem there)
350g jar tomato sauce (1 carton of passata)
4 tbsp fresh breadcrumbs
4 tbsp parmesan (or vegetarian alternative) (I just used normal cheddar)
- Heat oven to 220C/200C fan/gas 7. Lightly cover the aubergines with olive oil (or if you’re being super healthy this month, coconut oil..!)
- While this is happening you need to get the spinach ready so boil the kettle and put all of the spinach in a colander ready to wilt down the spinach.
- Leave for about 10 minutes before scrunching up the spinach to push out all excess water, the last thing you’ll want is a ton of water on your plate.
- Mix with the ricotta, nutmeg and plenty of seasoning.
- This is where you want to roll the aubergine, get a dollop of the ricotta/spinach mixture into the middle of the aubergine and fold over to create a roll.
- If you got passata, well done, this is easy – just chop up some garlic, add a bit of a salt and pepper and some rosemary/thyme and away you go.
- Pour over the tomato sauce/passata, sprinkle with breadcrumbs and cheese, and bake for 20-25 mins until golden and piping hot.