



BRINJAL ROLLATINI WITH SPINACH AND RICOTTA (Serves 4)
2 aubergines, slices (about 5mm thick lenthways)
30 ml olive oil
500 g tinned tomatoes
1 onion, chopped
3 garlic cloves
70 g tomato paste
5 ml sugar
oregano
pinch nutmeg
250 g ricotta
300 g spinach, chopped, cooked and very well drained
150 g mozzarella
30 g parmesan, grated
salt and pepper
fresh basil
METHOD:
- Preheat oven to 180
- Brush aubergine slices with olive oil, sprinkle with water and bake for 20 minutes till tender.Cool
- Olive oil, add onion then garlic and saute.Add tomato and paste plus 60 ml water. Season and add oregano plus sugar. Simmer for 10 minutes
- Combine die spinach (very finely chopped) ricotta, parmesan and salt and pepper and nutmeg.Mix well (do in food processor)
- TO ASSEMBLE:Spoonful of spinach mixture on aubergine and roll up (in centre – place seam down
- Add tom sauce at bottom of dish, top with roll-ups and the rest of tomato sauce
- Top with moz cheese and bake for 25b minutes.
- Rest 5 minutes before serving
- Serve with basil
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