Italian Aubergine Involtini with Ricotta, Spinach & Tomato Sauce
Roasted aubergine slices are filled with ricotta and wilted spinach, baked, and served with garlic tomato sauce.
- 1 large (400g) aubergine
- 200 g ricotta cheese
- 100 g fresh spinach
- 400 g tinned chopped tomatoes
- 3 whole garlic cloves
- 50 g parmesan cheese, grated
- 60 ml olive oil
- 15 g fresh basil
- 5 g sea salt
- 2 g black pepper
- 30 g pine nuts
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Slice aubergine lengthwise into 8 thin slices (about 5mm). Brush both sides with 30ml olive oil, season with salt and pepper.
- Step 2
Arrange aubergine slices on a baking tray and roast for 15 minutes until softened and lightly golden.
- Step 3
Meanwhile, heat 15ml olive oil in a large pan over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
- Step 4
Add spinach to the pan and cook for 2-3 minutes, stirring, until wilted. Season with salt and pepper. Transfer to a bowl and cool slightly.
- Step 5
Mix ricotta, cooled spinach, 30g parmesan, and a pinch of salt and pepper in a bowl until combined.
- Step 6
For the tomato sauce: heat remaining 15ml olive oil in a pan over medium heat. Add 1 minced garlic clove and cook for 30 seconds.
- Step 7
Add tinned tomatoes, season with salt, pepper, and tear in half the basil. Simmer for 8-10 minutes, stirring occasionally, until slightly thickened.
- Step 8
Remove aubergine from oven. Divide ricotta-spinach mixture among the 8 slices (about 40g each). Roll tightly and place seam-side down in a baking dish.
- Step 9
Pour tomato sauce around the involtini. Sprinkle with remaining 20g parmesan and pine nuts.
- Step 10
Bake at 200°C for 12-15 minutes until bubbling and golden. Garnish with remaining fresh basil and serve hot.
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