Thursday, 7 July 2016

Aubergine and Ricotta Bake

Aubergine, Ricotta and Spinach Bake

This is a healthier spin on cannelloni as it replaces pasta with strips of aubergine, also reminded me a bit of a veggie moussaka too with the natural layers formed and tomato sauce. Glad to be able to make a veggie dish to upload finally that made the cut. This dish did not picture well but it tasted amazing, perfect for these colder autumn evenings. Enjoy with a crisp green salad, garlic bread and a glass of red on the side.

Serves 2 with leftovers

Ingredients

2 large Aubergines
Olive Oil
2 Garlic Cloves
1 medium Onion
250g Ricotta
2 tbsp. Pesto
260g Spinach
500g Passata
1 tsp Garlic Salt
1 tsp Italian Herbs
Salt and Pepper
40g Breadcrumbs
50g Parmesan or Vegetarian Alternative


Equipment

Saucepan
Grater
Mixing Bowl
Baking Tray

Method

1.Slice aubergine lengthways into long strips, place on a bake tray in a single layer and drizzle with olive oil, bake in preheated oven at 190 Fan/200/Gas Mark 5 for 10 minutes until it has softened and beginning to colour



2.Combine ricotta and pesto together



3.Blanch spinach – save time and dishes I did this in microwave by cutting a small hole in the bag and cooking on high for 1 minute then squeezing out the moisture – chop finely 




4.Heat 1 tsp. of olive oil in a pan, add finely chopped garlic, onions and spinach





5.Combine with ricotta and pesto mixture

6.Take one aubergine slice place ricotta mixture in centre and roll up, place down in a baking tray, repeat with remaining aubergines and mixture




7.Top with passata, garlic salt, herbs and season with salt and pepper

8.Top with breadcrumbs, parmesan and bake in the preheated oven for 25 minutes