Spinach & Ricotta Rolls

Step 1: Preheat the Oven

• Action: Preheat your oven to 220°C (200°C fan/gas mark 7). This ensures the oven is hot enough to cook the aubergines quickly and evenly.

Step 2: Prepare the Aubergine

• Action: Take 2 aubergines and cut them into thin slices lengthwise (about 0.5 cm thick).
• Technique: Use a sharp knife for clean, even slices.
• Action: Brush both sides of each slice with 2 tablespoons of olive oil. This will help them roast nicely and prevent sticking.
• Placement: Lay the oiled aubergine slices flat on a large baking sheet in a single layer, ensuring they do not overlap.
• Tip: Bake in the preheated oven for 15-20 minutes. Turn the slices halfway through the cooking time to ensure they cook evenly. They should become tender and slightly golden.

Step 3: Wilt the Spinach

• Action: While the aubergines are baking, place 500g of fresh spinach into a large colander.
• Technique: Carefully pour boiling water over the spinach to wilt it. Make sure all the spinach is covered.
• Cooling: Allow the spinach to sit in the colander for about 2-3 minutes until it has wilted.
• Squeeze: Once cooled enough to handle, use your hands to squeeze out any excess water from the spinach. You want it to be as dry as possible.

Step 4: Prepare the Filling

• Action: In a mixing bowl, combine the drained spinach with 250g of ricotta cheese.
• Seasoning: Add a grating of nutmeg (about 1/4 teaspoon) and season with salt and pepper to taste. Start with a pinch and adjust as needed.
• Mixing: Stir the mixture well until all ingredients are fully combined and the spinach is evenly distributed throughout the ricotta.

Step 5: Assemble the Rolls

• Action: Remove the baked aubergine slices from the oven and let them cool slightly.
• Filling: Take a slice of aubergine and place a generous spoonful of the spinach and ricotta mixture in the center (about 1-2 tablespoons).
• Folding: Carefully fold the aubergine slice over the filling to create a parcel. Press gently to seal the filling inside.
• Placement: Arrange the sealed parcels seam-side down in an ovenproof dish. Repeat this process for all the aubergine slices.

Step 6: Add Sauce and Toppings

• Action: Pour 350g of tomato sauce evenly over the arranged aubergine parcels in the dish. Ensure all parcels are well-coated.
• Topping: Evenly sprinkle 4 tablespoons of fresh breadcrumbs on top for a crunchy texture.
• Cheese: Finish by adding 4 tablespoons of grated Parmesan cheese (or a vegetarian alternative) over the breadcrumbs.

Step 7: Bake the Dish

• Action: Place the dish in the preheated oven.
• Timing: Bake for 20-25 minutes. Keep an eye on it; the dish is ready when the top is golden brown and bubbly.

Step 8: Serve

• Cooling: Once baked, remove the dish from the oven and let it sit for about 5 minutes. This helps the flavors settle.
• Serving Suggestion: Serve warm as a delicious main course or side dish. Pair it with a fresh salad or crusty bread to complement the meal.

Enjoy your deliciously Spinach & Ricotta Rolls!