Aubergine, spinach and ricotta rolls

I made these vegetarian rolls for dinner last night, and they went down a treat.

Oozing cheesy spinachy yummyness

For four people, you’ll need:

2 aubergines

a bag of fresh spinach (I’m sure that frozen will be fine ;-) )

a tub of ricotta

a jar of tomato sauce – I think I used a Scala one

some parmesan cheese (or whatever is festering at the back of the fridge)

Turn your grill on. Slice the aubergines about 1cm thick slices down the length and lay them on a lightly oiled baking sheet. Brush the aubergine with a little more oil and grill for about two minutes on each side.

Switch your oven on to 200° and boil the kettle.

Wash your spinach well (the amount of meals I’ve ruined from finding grains of sand in the fresh spinach here is unreal. I find the best way is to fill the sink with water and shake handfuls of spinach through the water). Put it on a large colander and pour some boiling water over the spinach to wilt it. Squeeze the spinach well to get rid of the excess water.

In a bowl, mix the ricotta with a grating of nutmeg and salt and pepper. Mix the spinach through it.

Get a large oven-proof dish ready beside you. Take one of the aubergine slices and put a good spoonful of the cheesy spinach mixture in it and roll the aubergine around to close in all the cheesy goodness. Lay it closed-side down in the dish. Keep going until all the cheese and aubergines are used up.

Pour the jar of sauce over the aubergines and sprinkle with the cheese. Bake for about 20-25 minutes until piping hot and bubbling and golden.

Devour.