Aubergine & ricotta rolls with tomato

Prep time: 15 mins

● Cook time: 30 mins

● Cals per portion: 585

SERVES 2

● 2 medium aubergines, cut into ½cm slices lengthways

● 2 tbsp olive oil

FOR THE FILLING

● 500g baby spinach, blanched and drained

● 150g ricotta

● 1 buffalo mozzarella

● Pinch of grated nutmeg

● 2 spring onions, finely chopped

FOR THE SAUCE

● 1 tbsp extra-virgin olive oil

● 450g cherry tomatoes, halved

● 1 garlic clove, crushed

● Salt and freshly ground black pepper PREHEAT the oven to 220c/fan 200c/gas 7. Brush both sides of the aubergine slices with oil, then lay them on a large baking sheet. Bake for 15-20 minutes until tender, turning once. Remove the tray from the oven. Turn down the oven temperature to 180c/fan 160c/gas 4. To make the filling, mix the spinach, ricotta, mozzarella, nutmeg and spring onions together in a bowl. Lay all of the aubergine slices on a clean surface. Place about one teaspoon of filling at the bottom edge of each one. Roll up each aubergine slice, like a cigar, around the filling, then rest them seam-side down on a plate. For the sauce, heat the olive oil in a pan and add the cherry tomatoes. Simmer for 8-10 minutes or until the tomatoes begin to break down. Remove from the heat and stir in the garlic. Season, to taste, with salt and freshly ground black pepper. Spoon half of the sauce into the bottom of an ovenproof dish. Carefully place the aubergine rolls, seam-side down, on top, and spoon over the rest of the sauce. Transfer to the oven and bake for 12-15 minutes, until the cheese filling begins to bubble. Spoon the rolls onto warmed plates and serve with a mixed salad or some green veg.