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! www.insidetherustickitchen.com
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5 from 1 vote

Spinach and ricotta eggplant rolls

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!
Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Italian
Keyword: eggplant roll ups, spinach and ricotta roll ups
Servings: 4 people
Calories: 219kcal
Author: Emily Kemp

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 219kcal | Carbohydrates: 24g | Protein: 13g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 294mg | Potassium: 1164mg | Fiber: 9g | Sugar: 12g | Vitamin A: 122.5% | Vitamin C: 40.3% | Calcium: 26.8% | Iron: 20%