AUBERGINE LASAGNE ROLLS

SERVES 4 INGREDIENTS

2 aubergines, cut lengthways into 0.5cm slices 1 tbsp + 1 tsp olive oil

1 clove garlic 400g passata

1 tsp dried basil

1 lemon, zest and juice

200g frozen spinach, defrosted and drained

100g ricotta

½ ball mozzarella, torn into small pieces

4 small handfuls rocket

1 tsp extra virgin olive oil

Preheat the oven to 200C/180C fan/gas mark 6.

Brush the aubergine slices with the tbsp of olive oil then cook on baking sheets for 8-10 minutes until they have softened. Meanwhile heat the remaining 1 tsp of olive in a pan and cook the garlic for 1 minute, then add the passata, dried basil and some seasoning. Simmer for 5 minutes then add the lemon juice.

In a bowl mix the spinach, ricotta, lemon zest and some seasoning. Once the aubergine has cooked, spoon 2 tsp of the spinach mixture at the end of each slice then roll them up and place in a baking dish. Pour over the tomato sauce then top with the mozzarella.

Bake for 20-25 minutes or until golden and bubbling. Serve with the rocket tossed in extra virgin olive oil and some seasoning.

Higher-calorie: Increase to 3 aubergines, 200g ricotta and add 1 avocado to salad.