Aubergine Rollatini

Servings: Serves: 2

Nutritional Information:

Per serving (599g)

Calories 424, Fat 23g , Saturates 1.8 g, Sugars 23g , Salt 3.9 g




Make the tomato sauce by placing the onion and garlic into a small pan, with a splash of water, over a medium heat. Cook gently for a few minutes to soften


Add the rest of the sauce ingredients, except the basil, to the pan and stir to combine. Bring to a simmer and cook for 20 minutes, or until thickened and reduced.


To make the almond ricotta, place all the ingredients into a high-speed blender and pulse to a paste, stopping to scrape down the sides as necessary.


Preheat oven to 180°C/350°F/Gas 4. Heat a griddle pan over a high heat and arrange the aubergine slices in a single layer over the bars. Cook on both sides until lightly charred.


Place a large spoonful of ricotta on each aubergine slice and roll up to encase the filling. Arrange the rolls in a baking dish small enough to hold them snugly in place.


Stir the fresh basil into the tomato sauce and pour over the rolls. Transfer to the oven and bake for 20 minutes, until bubbling hot. Serve immediately, with salad on the side.


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