Italian aubergine rolls filled with ricotta and spinach in tomato sauce
These rolls are a variant on the traditional melanzane and taste super fresh and light.
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Cooking tools:
- Immersion blender
- Skillet
- Microplane
- Colander
- Baking sheet
- Kitchen towel
- Baking dish
- Mixing bowl
- Saucepan
- Oven
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Can opener
Ingredients
- 2 aubergines
- 250 gr. ricotta cheese
- 100 gr. parmesan
- 200 gr. spinach
- 1 clove of garlic grated
- Zest of 1 lemon
- Big handful of chopped basil leaves
- Pinch of chili flakes
- 2 tins of tomatoes
- 2 cloves of garlic
- 2 red onions
- 1 tsp. sugar
- Grated parmesan
- Basil leaves
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