Method

1. Preheat the oven to 200°C/180°C fan.

2. Slice the ends off the aubergines, and then slice thinly lengthways (roughly 0.5cm thick).

3. Drizzle aubergines with oil and place on 2 large baking trays. Bake in the oven for 8-10mins, until flesh is more ‘translucent’ than white, and continue until all the slices are baked and softened.

4. Place the softened aubergines carefully on a plate and set aside to roll later.

5. In a large, non-stick saucepan, add another small drizzle of oil, and fry the onion over medium heat, until softened.

6. Add the spinach and wilt. Allow the spinach/onion mixture to cool slightly, and drain any excess water.

7. Mix the spinach, ricotta, oregano, and fresh basil until well combined.

8. Add 1-2 tbsp of the mixture to one end of an aubergine slice and roll into a cylinder. Repeat with all slices.

9. Place each roll in a lightly oiled baking dish and pour passata over top.

10. Scatter with cheddar cheese and bake for 30mins.