Ingredients

The following ingredients have 4 Servings
  • 2 eggplants ((aubergine))
  • 15 oz (400g) canned chopped tomatoes
  • 1 shallot
  • 2 cloves garlic
  • 1/2 tbsp tomato paste
  • 1/2 tsp oregano
  • 1 pinch nutmeg
  • 8.5 oz (250g) Ricotta
  • 8.5 oz (1 1/8 cup/240g) spinach
  • 1 ball mozzarella
  • 1 tbsp parmesan
  • salt and pepper (to season)

Instruction

  • Preheat the oven to 180°C/350F/. Cut the tops off the eggplant/aubergine then cut into slices around 1cm / 1/4 inch thick. Place on a lined baking tray, brush with a little olive oil (2 tbsp) and bake for 20 minutes until tender. Set aside to cool.
  • Meanwhile add half tbsp of olive oil to a frying pan and add the spinach, stir so it doesn’t burn until completely wilted. Remove from the pan and let cool.
  • To make the tomato sauce, add a tbsp of olive oil to the frying pan. Add the finely chopped shallot and garlic to the pan.
  • Sauté for 1 minute then add the chopped tomatoes. Rinse out any excess tomato from the can with 1/4 cup (60ml) water and add it to the sauce alongside the tomato paste, oregano and season with salt and pepper. Let the sauce reduce and simmer for 15 minutes.
  • Squeeze out any extra moisture from the wilted spinach then finely chop and add to a large bowl. Add the ricotta, parmesan, nutmeg and a pinch of salt and pepper. Mix everything together until thoroughly combined.
  • To assemble the eggplant roll-ups, add a spoonful of ricotta mixture (about a heaped tbsp) in the centre of a slice of eggplant then roll it up. Repeat with the rest of the eggplant and ricotta mixture.
  • Add 3/4 of the tomato sauce to the bottom of a baking dish. Arrange the eggplant roll-ups in the baking dish then top with the remaining sauce. Top with mozzarella then bake in the oven for 20-25 minutes until the mozzarella is golden and melted and everything is heated right through.