- Vegetarian
- Gluten-free
- High-protein
- Lower-carbohydrate
Ingredients
Serves: 4
- 4 large aubergines
- 4-6 tbsp extra virgin olive oil
- 1 large red onion, diced
- 300g spinach
- 500g ricotta
- 1 tsp dried oregano
- 1 large handful fresh basil
- 700g passata
- 50g Cheddar cheese
Method
Step 1
Preheat the oven to 200°C/180°C fan.
Step 2
Slice the ends off the aubergines, and then slice thinly lengthways (roughly 0.5cm thick).
Step 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.
Step 4
Place the softened aubergines carefully on a plate and set aside to roll later.
Step 5
In a large, non-stick saucepan, add another small drizzle of oil, and fry the onion over medium heat, until softened.
Step 6
Add the spinach and wilt. Allow the spinach/onion mixture to cool slightly, and drain any excess water.
Step 7
Mix the spinach, ricotta, oregano, and fresh basil until well combined.
Step 8
Add 1-2 tbsp of the mixture to one end of an aubergine slice and roll into a cylinder. Repeat with all slices.
Step 9
Place each roll in a lightly oiled baking dish and pour passata over top.
Step 10
Scatter with cheddar cheese and bake for 30mins.
