A vegetarian recipe with oodles of taste and delicious Italian flavor is all you can ask for to treat yourself any day. This awesome recipe of aubergine rolls stuffed with ricotta cheese and spinach is not only savory but also packs in lots of nutrients. While aubergine is known to be a fantastic source of iron and essential nutrients, spinach is filled with healthy antioxidants. The ricotta cheese within the rolls not only lend flavor and taste, it provides healthy proteins. This fantastic baked dish makes a mouthwatering cheesy delicacy that is fit for everyone at home.
With a perfectly golden crust on top and a cheesy top layer, the rolls within act as perfect foils for a tasty veggie delight. Although, all of it sounds a little too fancy and looks like restaurant stuff, it can be easily made at home. Even if you are a novice at the kitchen, there is nothing to worry about. You can churn up this wonderful recipe at home without a lot of hassle.
Here’s The Recipe For Delicious Aubergine Rolls Stuffed With Ricotta Cheese And Spinach:
Preparation Time: 15 Minutes
Cooking Time: 45 Minutes
Aubergine: 2 pieces
Ricotta cheese: 250 grams
Parmesan cheese: 4 tablespoon
Olive oil: 2 tablespoon
Spinach: 500 grams
Tomato sauce: 350 grams
Breadcrumb: 4 tablespoon
Nutmeg: a pinch
Salt: to taste
Black pepper: ½ teaspoon
Method Of Preparation:
Cut lengthwise slices of aubergine and keep it ready for the dish. In the meanwhile, pre-heat oven to 220 degree Celsius. Brush olive oil on both sides of the aubergine and place it on a baking sheet, each one separated from the other. Let it bake in the oven for 15 to 20 minutes. Turn it over once in between and check whether it is soft and tender. Make sure not to burn them and therefore, keep an eye on the aubergine slices. Very thin slices tend to cook faster and must not be left to cook for long.
Clean and wash the spinach properly. Put it in a colander to drain the excess water. Heat some water and pour it over the spinach and let it wilt. Allow the spinach to cool down and then remove the excess water by squeezing. Put it in a bowl and stir in ricotta cheese along with some salt and pepper. Add a pinch of nutmeg for an excellent flavor. Mix everything together to prepare a creamy and cheesy stuffing.
Bring out the aubergine slices and place a spoonful of the spinach and cheese stuffing in the center. Roll over the pieces neatly and make a parcel. Place it on a small baking dish, which can be used for serving, with the sealed side down. Drizzle tomato sauce over it, covering the aubergine parcels from all side. Scatter the breadcrumbs over the rolls. The crumbs must completely cover the dish and this will give you the desired crust. Grate parmesan cheese and spread it over the crumbs to create a cheesy layer over the aubergine rolls. Put it back in the oven for another 20 to 25 minutes, until the crust turns golden.
Cut it into individual portions and serve piping hot. You can provide a dip of tasty tomato sauce and mayonnaise or simply serve with some fresh salads. Alternatively, toss some cherry tomatoes in slightly hot olive oil and serve it along with the dish.