Spinach, ricotta and tomato eggplant rolls

Spinach, ricotta and tomato eggplant rolls

By 18/11/2016

Ready for a delicious eggplant recipe?

This is a good meat-free recipe to try at the weekend. It is not too heavy and really moreish. My children helped me prepare this, they enjoyed rolling up the eggplant.

I use spinach a lot in my cooking. I usually add it to soups all the time, sometimes to pasta as well and often I make risotto with it. It is rich in iron, cheap and available in most supermarkets.

I have been enjoying going out with my sister. It is such a treat for me to go out for coffee with a close Italian relative here in the UK... I have no blood relatives over here. I hope she stays for as long as possible πŸ™‚

  • Prep Time : 30 minutes
  • Cook Time : 35 minutes

Ingredients

Instructions

Wash and dry the eggplant, trim the ends and with a mandolin or with a sharp knife slice them as thin as you can. Lay them on a baking tray over a sheet of parchment paper, brush them with oil and sprinkle them with salt.

Eggplant slices

Cook them in a hot oven at 200C or 390F for 10 minutes until soft.

In a pan stir fry the garlic clove with 2 tbsp of olive oil, add the tomato sauce, chopped parsley, salt and pepper and cook over a moderate heat for 10 minutes. Then remove the garlic.

tomato-sauce-garlic-and-parsley

Cook the spinach in very little salty water. Let them cool down, squeeze them to remove the excess liquid and roughly chop them with a knife. Mix them up with the ricotta, the mozzarella chopped into small cubes and half of the parmesan.

spinach

Put 1 tsp of the ricotta, spinach and mozzarella mixture on each eggplant slice and roll up

Rolling up eggplant slice

On a standard baking tray spread 3/4 of tomato sauce, arrange the eggplant rolls on top, pour the remaining tomato sauce on top, sprinkle with the remaining grated parmesan, drizzle with olive oil.

Spinach-ricotta-and-tomato-eggplant-rolls

Cook at 200C or 390F for 20 minutes. Serve warm.

Spinach ricotta and tomato eggplant rolls

Spinach, ricotta, tomato eggplant rolls

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9 Responses to Spinach, ricotta and tomato eggplant rolls

  1. elisabetta

    Yummy, this is a dish made in heaven. Will definitely be making and I know it’s going to be a keeper. Bravissima Alida! Buon fine settimana. x

    • Alida

      Meat-free dishes are always popular in my household and they can be just as delicious as meat dishes.

  2. Kate - Gluten Free Alchemist

    Oh WOW! These sound delicious. I love aubergine, but have never thought of using it rolled with fillings. I love this recipe. Thanks for sharing Alida x

    • Alida

      I always have lots of aubergines during summer time when they are in season but I buy them in winter sometimes too as I love them so much! You can create so many interesting dishes with them.

  3. Chiara

    sicuramente deliziose, si presentano benissimo ! Buona serata

    • Alida

      Ti ringrazio mia cara Chiara.

  4. La cucina di Molly

    Che buoni questi involtini di melanzane, gustosi e sfiziosi, complimenti! Buona giornata, baci!

  5. uno spicchio di melone

    mmmm…queste immagini hanno una capacitΓ  tale dimetterti appetito che non riesco a descriverlo! Sempre bravissima Alida!

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