Try these Eggplant Roll-ups stuffed with spinach and ricotta for a lighter and absolutely delicious dinner, they can also be prepped in advance to make weeknight meals even easier and tastier!
Hello my loves!
I’ve been really craving spinach lately and one of my favourite ways to eat it is mixed with ricotta cheese, a classic Italian combo that always tastes good!
So what was it going to be? Spinach and ricotta ravioli? No, I didn’t have enough time to make the pasta, let it rest, roll it out then form little ravioli, as much as I LOVE making them.
Cannelloni would be an easy option but I didn’t have any cannelloni tubes in the house. SO what about I make my own cannelloni with eggplant instead? YES, eggplant roll-ups it is!
I’ve seen a few recipes recently using zucchini or eggplant instead of lasagne which is such a great idea, especially when you want a cheap weeknight meal that’s a little lighter than pasta.
This was the perfect opportunity to try it out since I had a couple eggplants just hanging out in the fridge and oh my gee was it delicious!
I simply baked the eggplant in the oven with a little drizzle of olive oil (not much) for 15 minutes until they were tender then they I left them to cool while I made the spinach and ricotta mixture and the tomato sauce.
The spinach is wilted in a pan then mixed with the ricotta, parmesan and some seasoning. I love this mixture so much I could eat it by the spoon!
The tomato sauce is very very simple made from garlic, chopped tinned tomatoes, a little tomato puree, oregano and some seasoning.
All that’s left to do is the assembly which is so fun might I add. Spoon around 1 heaped tablespoon of the spinach and ricotta onto the widest end of the eggplant then roll it up, continue with the rest of the eggplant and spinach and ricotta mixture.
Spoon some tomato sauce into a baking dish then lay the eggplant roll-ups in the dish. Spoon over more tomato sauce and top with mozzarella then bake it in the oven until the mozzarella golden and melted and the eggplant is heated right through.
I loved these so much I had the leftovers for lunch the next day with salad. Delish!
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- 2 eggplants
- 15 oz (400g) canned chopped tomatoes
- 1 shallot
- 2 cloves garlic
- 1/2 tbsp tomato purée
- 1/2 tsp sugar
- 1/2 tsp oregano
- 1 pinch nutmeg
- 8.5 oz (250) Ricotta
- 8.5 oz (1 1/8 cup/240g) spinach
- 1/2 ball mozzarella
- 1 tbsp parmesan
- salt and pepper to season
Preheat the oven to 180°C/350F/gas mark Cut the eggplant/aubergine into thin slices and place on a lined baking tray. Drizzle with a little olive oil and bake for 15 minutes until tender. Set aside to cool.
Meanwhile add half tbsp of olive oil to a frying pan and add the spinach, stir so it doesn’t burn until completely wilted. Remove from the pan and let cool.
To make the tomato sauce, add a tbsp of olive oil to the frying pan. Finley chop the shallot and garlic and add to the pan. Sauté for 1 minute then add the chopped tomatoes, water, tomato purée, oregano, sugar and season with salt and pepper. Let the sauce reduce and simmer for 10 minutes.
Finley chop the spinach and add to a large bowl. Add the ricotta, parmesan, nutmeg and a pinch of salt and pepper. Mix everything together until thoroughly combined.
To assemble the eggplant roll-ups, add a spoonful of ricotta mixture (about a heaped tbstot he widest end of the eggplant then roll it up. Repeat with the rest of the eggplant and ricotta mixture.
Add 3/4 of the tomato sauce to the bottom of a baking dish. Arrange the eggplant roll-ups in the baking dish then top with the remaining sauce. Top with mozzarella then bake in the oven for 20-25 minutes until the mozzarella is golden and melted and the eggplant is heated right through.
To make in advance, assemble the eggplant roll-ups and place in the fridge until ready to use then place in the tomato sauce in a baking dish before baking.