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 🙂

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



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.


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.


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.


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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11 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 capacità tale dimetterti appetito che non riesco a descriverlo! Sempre bravissima Alida!

  6. Maureen Fuentes

    The recipe says 1 “tsp” of filling. That can’t be correct.

    • Alida

      It is approximately 1 teaspoon of filling to be spread on each eggplant slice.

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