Spinach and Ricotta Aubergine Rolls 🍆

These aubergine rolls served in a slow cooked tomato stew is the perfect vegetarian comfort dish

The filling I made to accompany them was divine, made from Ricotta, Mozzarella, Lemon Zest and Basil giving it a really light and fragrant taste. (Same filling as the courgette flower)

𝕀𝕟𝕘𝕣𝕖𝕕𝕚𝕖𝕟𝕥𝕤

•2 Aubergines

•1 Tin Chopped Tomatoes

•2 1/2 tbsp of ground cinnamon

•1 tsp ground clove and cumin

•1 1/2 tbsp garlic purée

•Generous amount of salt

•2 tbsp golden syrup

•250g Ricotta Cheese

•2 handfuls of Shredded Mozzarella

•1 Lemon (Zest only)

•Couple sprigs of Basil

𝕄𝕖𝕥𝕙𝕠𝕕

1. Heat a saucepan and pour your chopped tomatoes alongside your spices, seasonings, golden syrup and garlic purée.

2. In a medium bowl combine your Ricotta with your torn up basil, lemon zest, Mozzarella and salt and pepper.

3. Pour the contents into a piping bag for an easier fill and place in the fridge.

4. Next, heat a griddle pan and thinly slice your aubergines length ways

5. Lightly brush your pan with olive oil and place your aubergine slices diagonally leaving for 3-4 minutes to get the griddled pattern (try not to move them around or you won’t get a clean pattern)

6. Sprinkle with salt and turn over, repeating for all slices.

7. Every so often stir your tomato sauce, it may need more cinnamon/clove or salt so keep tasting!

8. Once your aubergines are cool enough to handle, place 3 spinach leaves on top of the aubergine and begin piping a small amount of your filling on top. (Do not overfill as it will come out the sides when rolled)

9. Roll out the aubergine and place into your finished tomato stew.

10. Place under a grill for 5mins to heat through and serve on top of rice, pasta or your favourite bread rolls.

If you end up making these delicious aubergine rolls then please send me pictures or tag me @Kellyskitchen9 on Instagram as I would love to see your version!