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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