Henri - Aubergine

Aubergine rolls stuffed with spinach and ricotta – BBC Good Food

Preparation 15 minutes

Cooking 45 minutes (I estimate a little less)

Lauren chose aubergine as her ingredient – being completely overjoyed at the opportunity to cook baba ganoush – but I can’t say I share her enthusiasm.  I didn’t really know where to start because my only experience of aubergine is in mum’s ratatouille where it is disguised with other vegetables, or as a side dish with pappadums at the Indian, both of which the aubergine itself is not the main event.  However, I took sail to wind and decided to go all out and cook a vegetarian dish of aubergine; hitting my all-time favourite Good Food site, this recipe caught my eye because it sounded similar to stuffed cannelloni which I love to cook. Cooking for Nia, my housemate and her rugby-player-boyfriend, I was sceptical though; would an aubergine bake be fulfilling??  We all loved!  The aubergines added meaty-ness, and it was full of flavour with the nutmeg, seasoning and tomato and basil passata. My tasters enjoyed a lot, and I’ve learned not to be afraid of cooking a vegetarian dish for guys (though I probably won’t subject them to this too often)!

Ingredients:

2 aubergines sliced lengthways

500g spinach

250g ricotta

Grated nutmeg and seasoning

Jar of passata – I used tomato and basil for little extra flavour (Lyod Grossman is a favourite of mine)

4 tbsp fresh breadcrumbs

Grated parmesan

Method:

Heat oven to 220C/200C fan/gas 7 – my oven may well be an exception, but I found this a little hot since the aubergines were a touch charred. Slice the aubergines lengthways, brush both sides with oil, and then lay on a baking sheet. Bake for 15-20 minutes until tender, turning once.

                                                                                                                                         

Meanwhile, put the spinach in a colander and pour over boiling water to wilt. Cool, and then squeeze out the excess water until it is dry. Mix with the ricotta, nutmeg and plenty of seasoning – I used cracked black and red pepper which I find adds a little extra kick.

Dollop a spoonful of the mix in the centre of each aubergine slice, fold over to make a parcel and lay, sealed-side down, in an ovenproof dish. Pour over the passata, sprinkle with breadcrumbs and parmesan, and bake for 20-25 minutes until golden and piping hot.