Aubergine-rolls-web

Aubergine rolls with ricotta and Mediterranean veg stuffing

Tender, charred aubergine, wrapped around creamy cheese, sweet peppers and tomatoes

By , 28 May 2019

(3 votes)

Aubergine rolls with ricotta and Mediterranean veg stuffing
  • Prep: 10 Mins
    Cook: 35 Mins

  • Serves: 4

Nutritional Info
Each 288g serving contains
  • Energy

    651KJ

    156KCAL

    8%
  • Fat

    10.1g

    med

    14%
  • Saturates

    2.9g

    low

    15%
  • Sugars

    6.6g

    low

    7%
  • Salt

    0.35g

    low

    6%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 226kJ/54kcal.
Ingredients
  • 2 large aubergines
  • 2tbsp rapeseed oil
  • 125g Asda Ricotta
  • 100g frozen spinach, thawed and drained
  • 100g roasted red peppers (from a jar), drained and sliced
  • 100g cherry tomatoes, quartered
  • ½ red onion, finely chopped
  • 2tbsp chopped flat-leaf parsley
Method
  • Preheat the oven to 190C/170C Fan/Gas 5.

  • Slice the aubergines lengthways into strips 0.5cm thick. Heat a griddle pan on high until it smokes. Brush the aubergines with half of the oil; cook in batches for 2-3 mins on each side until char lines appear. Set aside.

  • Mix ricotta, spinach, roasted peppers, cherry tomatoes and red onion until combined. Season with ground black pepper.

  • Top each aubergine slice with a little of the ricotta mixture and roll up so the ends overlap.

  • Place the rolls, join-side down on a baking tray. Bake for 20 mins. Drizzle with the remaining 1tbsp rapeseed oil and sprinkle with black pepper and parsley to serve.