Aubergine Rollatini –

Ingredients

• 2 x 400g tinned organic tomatoes
• 1 onion (peeled, halved)
• 3 large cloves garlic (peeled)
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp sea salt
• 1/2 tsp chilli flakes
• 3 medium to large aubergines
• 1-2 tsp sea salt
• 100g organic spinach leaves
• 2 tsp extra virgin olive oil
• 250g ricotta
• 140g grated gruyere
• 25g grated parmesan
• 1 egg
• 2 garlic cloves (peeled, minced)
• 1/4 tsp ground nutmeg
• 1/4 tsp ground black pepper
• Handful fresh basil leaves (roughly chopped)
• Handful fresh parsley (roughly chopped)
• 3.5oz organic spinach leaves
• 8.75oz ricotta
• 4.9oz grated gruyere
• 0.88oz grated parmesan
• Step 2 Whilst the marinara sauce is cooking slice the aubergines into 1/4″ thick slices then salt on both side. Place into a colander and leave for 10 minutes.
• Step 3 Pre-heat the oven to 200°C (180°C fan assisted).
• Step 4 Wilt the spinach in the pan with 1 tsp olive oil, remove and leave to cool before squeezing out all liquid and roughly chopping. Place into a large bowl and set to one side.