Aubergine rolls with ricotta and spinach



I went home to Oslo for a few days last week, as it was my cousin’s confirmation over the weekend. The evening before the confirmation we had several family member over for dinner. I decided to make these stuffed aubergine rolls for an appetizers. I do not tend to try out new recipes when I am having guest over, but luckily these turned out really well. These aubergine rolls stuffed with spinach and ricotta cheese, is a spin on Italian “melanzane alla Parmigiana”  and makes a delicious creamy vegetarian bake. These stuffed aubergine rolls is one of those recipes you should save for a evening when you invite family or friends over for dinner. The recipe is a bit complicated to make, but it is definitely worth the effort.



( makes approximalty 20 rolls). 


Aubergine rolls. 

2 large aubergines

250 gram ricotta

400 gram spinach



olive oil

parmesan cheese.


Tomato sauce: 

1 garlic ( crushed).

1 tin canned tomatoes

2 tbsp tomato paste

a small handful fresh basil

1 tbsp oregano





  1. Heat oven to 200 C.
  2. Use a  brush and brush both sides of the aubergine slices with oil. Sprinkle with salt and lay on a large baking sheet. Bake for 18-20 mins until tender, turning once.
  3. Meanwhile, wilt the spinach..Cool the spinach and  squeeze out the excess water, so that it is dry. Mix with the ricotta cheese, nutmeg and plenty of seasoning.
  4. To make the tomato sauce, cook garlic and in a saucepan over moderate heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, tomato paste, basil, oregano simmer for 10 minutes.
  5. Divide ricotta and spinach mixture among the aubergine slice.  Roll up each slice, beginning with a short end. Pour over the tomato sauce and bake for about 20-25 minutes until golden.
  6. Sprinkle with parmesan cheese, before serving.
  • adapted from a recipe at BBC food.



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