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.
Ingredients:
( makes approximalty 20 rolls).
Aubergine rolls.
2 large aubergines
250 gram ricotta
400 gram spinach
salt
pepper
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
salt
pepper
Method:
- Heat oven to 200 C.
- 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.
- 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.
- 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.
- 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.
- Sprinkle with parmesan cheese, before serving.
- adapted from a recipe at BBC food.
Camilla, there is only good stuff coming out of your blog. I think you will also like my blog post today, medieborgaren.se/2016/09/11/2016-09-11-sunday-dimanche/
Med venlig hilsen,
Stefan
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Very lovely and cute cuisine!
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Absolutely delicious – I”m sure they were a hit!!
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Your recipes are always so tasty and so well presented! Thank you for sharing, this one looks perfect for this last days of summer! 🙂
Lisa | http://www.fromdreamtoplan.net/
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This is great. I am eager to try this one!
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Delicious 💚😀
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There are aubergines and courgettes everywhere here so it’s great to find something tasty to do with them. It looks lovely!
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Love this recipe Camilla as an alternative to my usual eggplant parmigiana – I will be giving it a go for sure 😄
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Aubergine sounds so much more elegant than “eggplant.” I bet you can stick them with toothpicks for appetizer! How lovely, I love this idea:)
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Aubergines are literally one of my favorite vegetables ever! LOVE this recipe idea!
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Reblogged this on Chef Ceaser.
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