Aubergine rolls with spinach & ricotta

Ingredients

• 2 aubergine
  
  

  
  

  
  

  
  , cut into thin slices lengthways
• 2 tbsp olive oil
  
  

  
  

  
  

  
• 500g spinach
  
  

  
  

  
  

  
• 250g tub ricotta
  
  

  
  

  
  

  
• grating of nutmeg
• 350g jar tomato sauce
• 4 tbsp fresh breadcrumb
• 4 tbsp Parmesan
  
  

  
  

  
  

  
   (or vegetarian alternative)

Method

1. Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with oil, then lay on a large baking sheet. Bake for 15-20 mins until tender, turning once.
2. Meanwhile, put the spinach in a large colander and pour over a kettle of boiling water to wilt. Cool, then squeeze out the excess water, so that it is dry. Mix with the ricotta, nutmeg and plenty of seasoning.
3. Dollop a spoonful of the cheesy spinach mix in the centre of each aubergine slice, fold over to make a parcel and lay, sealed-side down, in an ovenproof dish. Pour over tomato sauce, sprinkle with breadcrumbs and cheese, and bake for 20-25 mins until golden and piping hot