recipes
Aubergine and ricotta involtini with Parmesan and pine nuts
Serves:
Ingredients
For the filling
- 350g ricotta
- Few basil leaves, chopped
- Grated nutmeg
- Fresh seasoning
- 2 tbsp dried breadcrumbs
- 2 tbsp grated Parmesan
- 300g spinach leaves (Oregel)
- 40g pine nuts, lightly toasted
- Fresh seasoning
You will also need
- 2 aubergines, thinly sliced lengthways
- 350g tomato sauce
- 2 tbsp dried breadcrumbs
- 2 tbsp grated Parmesan
Method
Heat oven to 220`c. Brush both sides of the aubergine slices lightly with oil, then lay on a large baking sheet and season well with pepper and salt. Bake for 15-20 minutes until tender, turning once. Alternatively you can cook the aubergine slices in a griddle pan. Meanwhile, prepare the filling. Place the ricotta in a bowl and add in the chopped basil, pinch nutmeg, 2 tablespoons grated Parmesan and season well with pepper and salt. When the aubergine slices are cooked, cover each slice completely with a layer of spinach leaves. Sprinkle over little dried breadcrumbs, then place a spoonful of the ricotta filing in at one end. Sprinkle with toasted pine nuts and roll up into involtini. Place into a baking dish, side by side, sealed-side down. Spoon over the tomato sauce, sprinkle with the remaining breadcrumbs and Parmesan cheese and bake for 20-25 minutes until golden brown.
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