Aubergine Involtini with Ricotta, Spinach & Tomato Sauce
Griddled aubergine rolls filled with ricotta, wilted spinach, lemon zest and parmesan, baked with garlic tomato sauce and basil.
- 1 large aubergine
- 200 g ricotta cheese
- 100 g fresh spinach
- 50 g parmesan cheese, grated
- 400 g tinned chopped tomatoes
- 3 clove garlic cloves
- 60 ml olive oil
- 15 g fresh basil
- 5 g sea salt
- 2 g black pepper
- ½ whole lemon
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Add to a shopping listHow the shopping list works →- Step 1
Slice aubergine lengthwise into 4mm slices. Brush both sides with 30ml olive oil, season with salt and pepper.
- Step 2
Heat a griddle or large frying pan over medium-high heat. Griddle aubergine slices 3–4 minutes per side until tender and charred. Set aside on a plate.
- Step 3
Finely chop garlic. Heat 15ml olive oil in a saucepan over medium heat, add garlic and cook 1 minute until fragrant.
- Step 4
Add tinned tomatoes, season with salt and pepper. Simmer 8–10 minutes, stirring occasionally, until sauce thickens slightly. Stir in half the fresh basil. Set aside.
- Step 5
Wilt spinach in a dry pan over medium heat, 2–3 minutes. Squeeze out excess moisture, then chop finely.
- Step 6
In a bowl, combine ricotta, wilted spinach, 30g parmesan, lemon zest, salt and pepper. Mix until smooth.
- Step 7
Lay aubergine slices on a work surface. Divide ricotta mixture among slices, spreading evenly. Roll tightly from one end and place seam-side down in a baking dish.
- Step 8
Pour tomato sauce over involtini. Sprinkle remaining 20g parmesan on top.
- Step 9
Bake at 190°C for 15–18 minutes until golden and bubbling. Garnish with remaining fresh basil and serve.
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