Aubergine rolls with ricotta and Mediterranean veg stuffing

Name: Aubergine rolls with ricotta and Mediterranean veg stuffing | Asda Good Living
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 large aubergines; 2tbsp rapeseed oil; 125g Asda Ricotta; 100g frozen spinach, thawed and drained; 100g roasted red peppers (from a jar), drained and sliced; 100g cherry tomatoes, quartered; ½ red onion, finely chopped; 2tbsp chopped flat-leaf parsley

Tender, charred aubergine, wrapped around creamy cheese, sweet peppers and tomatoes

By Asda Good Living,28th May 2019

(8 votes)

Cook: 45 Mins

Serves: 4

Price: 75p per serving

Nutritional Information

Each 288g serving contains

Energy
651kj
156kcal

Fat
10.1g

Med
14%

Saturates
2.9g

Med
15%

Sugars
6.6g

Med
7%

Salt
0.35g

Med
6%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
226kj/54kcal

Ingredients

2 large aubergines

2tbsp rapeseed oil

125g Asda Ricotta

100g frozen spinach, thawed and drained

100g roasted red peppers (from a jar), drained and sliced

100g cherry tomatoes, quartered

½ red onion, finely chopped

2tbsp chopped flat-leaf parsley

Method

Preheat the oven to 190C/170C Fan/Gas 5.

Slice the aubergines lengthways into strips 0.5cm thick. Heat a griddle pan on high until it smokes. Brush the aubergines with half of the oil; cook in batches for 2-3 mins on each side until char lines appear. Set aside.

Mix ricotta, spinach, roasted peppers, cherry tomatoes and red onion until combined. Season with ground black pepper.

Top each aubergine slice with a little of the ricotta mixture and roll up so the ends overlap.

Place the rolls, join-side down on a baking tray. Bake for 20 mins. Drizzle with the remaining 1tbsp rapeseed oil and sprinkle with black pepper and parsley to serve.