Spinach and ricotta aubergine cannelloni

Aubergine, love it or hate it but you can’t deny its versatility. Simply slice and bake quickly as a healthier alternative to frying. Aubergines are very porous and can drink up their weight in oil. Once softened, the slices are filled with a zesty, punchy spinach and ricotta mix, rolled then covered with a simple tomato sauce and a layer of cheese. This is comfort food but without compromising on your health.

You will need:

1 aubergine, shorter and fatter aka as round as possible to get a good fill on the roll.

Ricotta

Spinach, deforested or wilted then chopped.

Parmesan

Lemon

Black pepper

Nutmeg (if you have)

Tinned chopped tomatoes

Garlic

Onion

Carrot

Red pepper

Basil

Sundried tomato paste or whole (optional)

Cheese for topping ie cheddar or mozzarella

Salt and pepper

Extra virgin olive oil

Method

1. Cut the aubergine length ways so you end up with long slices, not thick but not thin, take your time!

2. Brush both sides with a little olive oil and bake in the oven, turning once at 180 fan until just softened. They need to still be firm enough to hold the filling.

3. If using frozen spinach, defrost and squeeze the water out throughly. Fresh spinach, wilt in a pan and then squeeze all the moisture out. Season the spinach with a little salt and black pepper. Roughly chop.

4. Mix the spinach into the ricotta. You want a 50:50 ratio of spinach to ricotta, judge by eye to add more or less ricotta if you think it needs it. Season with plenty of parmesan, lemon zest, black pepper and a pinch a nutmeg. Taste the mix and add more or less seasoning.

5. Knock up a quick tomato sauce, finely chop an onion and sweat down with olive oil & salt, add in finely grated carrot, 2/3 cloves of garlic and small diced red pepper. Sweat and then add your tin of chopped tomatoes, a blob of sun dried tomato paste, and a splash of water. Cook down until its not watery and is a little more vicious, think a jar of pasta sauce you buy! Finish with black pepper and a good amount of fresh torn basil.

6. Assembly. Lay an aubergine slice flat, add a good spoon of the ricotta mix and roll up until it forms a tube. If the aubergine starts to double wrap itself, cut off the excess. Keep these trimmings and use in a pasta sauce or make a dip at a later date.

7. Add a thin layer of the tomato sauce to the bottom of the dish you will bake the rolls in. Start to lay the rolls on top side by side and top to tail if your rolls are short. Continue with all the slices until your dish or slices run out.

8. Top the rolls with the remainder of the tomato sauce, cover with parmesan and cheddar/ mozzarella and bake in the oven at 200 fan, start with the lid on then take off to brown the cheese if you like.

9. Serve with a simple dressed salad and say hello to vegetable diversity!