A delightful vegetarian main course featuring brinjal rollatini filled with spinach and ricotta, baked to perfection in a flavorful tomato sauce and topped with melted mozzarella.
2 Aubergines
30ml Olive Oil
500g Tomatoes
1 Onion
3 Garlic Cloves
70g Tomato Paste
5ml Sugar
Oregano
Nutmeg
250g Ricotta
300g Spinach
150g Mozzarella Cheese
30g Parmesan Cheese
Salt and Black Pepper for Seasoning
Basil
Preheat oven to 180°C.
Brush aubergine slices with olive oil, sprinkle with water and bake for 20 minutes until tender. Cool.
In a pan, heat olive oil and sauté onion, then garlic. Add tomato, tomato paste and 60ml of water. Season with oregano, sugar, salt and pepper. Simmer for 10 minutes.
Combine finely chopped spinach, ricotta, Parmesan, salt, pepper and nutmeg. Mix well using a food processor if desired.
**To assemble:** Place a spoonful of spinach mixture on each aubergine slice and roll up. Place the seam side down.
Spread some tomato sauce in a baking dish, place the roll-ups on top and spread the remaining tomato sauce over them.
Top with mozzarella cheese and bake for 25 minutes.
Rest for 5 minutes before serving.
Serve with basil.
SIGN-UP TO MY
FOR THIS RECIPE & MORE YUM CONTENT
Unlock all Christine’s recipes & exclusive
features for only R49.99 per month.
