SERVES 4
INGREDIENTS
Olive oil spray
1 small onion, sliced
2 large aubergine, sliced into 8 lengthwise
10 Roma tomatoes
4 garlic cloves, peeled
250g frozen spinach, thawed and squeezed dry
600g low-fat ricotta cheese
2 tbs chopped fresh herbs, i.e.: basil, oregano, parsley
METHOD
- Preheat oven to 200ºC. Line 2 oven trays with baking paper.
- Halve tomatoes lengthwise, remove and discard seeds. Place cut side down on one baking tray with the onion and garlic. Spray with olive oil, season.
- Place the aubergine slices on the second baking tray, overlapping slightly to fit. Spray lightly with oil.
- Place both trays in the oven; roast until aubergine is soft and tomatoes puff and start to brown – about 25 minutes.
- Meanwhile, in a food processor, blend spinach, ricotta and herbs; set aside.
- Remove the vegetables from the oven. Pull the skin off the tomatoes and discard. Place the tomatoes, onion, garlic and any juices into the food processor and process until a chunky sauce forms.
- Spoon 1 cup of tomato sauce into a baking dish, place ½ cup spinach-ricotta mixture on one aubergine slice; roll up from small end, and place seam side down in baking pan.
- Repeat with remaining slices, using all the filling.
- Top aubergine rolls with the prepared tomato sauce and bake for about 25 minutes.
- Serve with a side salad.
| AVERAGE QUANTITY | PER PORTION |
|---|---|
| Energy | 1605kJ |
| Protein | 28.8g |
| Fat | 18.8g |
| Carbohydrates | 18.7g |
| Fibre | 12.6g |