Wonderful Food: Aubergine, Spinach & Ricotta Rolls

Yesterday I was in the mood for comfort food but a healthier alternative to my usual and much loved macaroni and cheese. I popped into M&S for some inspiration and when I found a bag of kale and an aubergine I remembered a recipe I saw online and headed home with a tub of ricotta cheese and some grated parmesan to make it. It was an instant hit with two fussy children which makes it even better, especially as it is so filling, healthy and simple to make.

My version served me and two children with some leftovers for lunch but I don't use set measurements and generally just experiment. I made one roll with spinach and one with kale and both were delicious although I do think I prefer the kale version a tiny bit more.

You'll need: 
- 2 aubergines (eggplant) 
- a tub of ricotta cheese
- fresh or grated parmesan
- tinned tomatoes or a shop bought tomato sauce
- a mix of herbs & spices (I used chilli flakes, salt, ground black pepper)
- 3 cloves of garlic
- red wine vinegar (optional)
- coconut oil (or oil of your chose)
- spinach/kale
- breadcrumbs

1. If you're home making your tomato sauce I used a tin of tomatoes with a pinch of chilli flakes, salt, pepper, three crushed cloves of garlic and a cap full of red wine vinegar then put it all together in a blender and whizzed until smooth. Put this aside for later.
2. Cut your aubergines length ways so you end up with around 5-6 slices per aubergine. I cut mine a little thicker and ended up with an odd number but that's okay, there's no perfect thickness.
3. Brush your aubergines with coconut oil or your cooking oil of choice, place in a baking tray and bake in the oven for around 10 minutes at 220 degrees centigrade. 
4. While these cook add your spinach or kale to a large colander and pour over boiling water to wilt it. I prefer not to boil my spinach or kale and this makes it the perfect consistency for me.
5. Add it into a bowl once wilted and spoon in a tablespoon of ricotta cheese. Mix until it's all coated and creamy.
6. Use a small amount of the sauce to coat the bottom of your baking dish of choice.
7. Once your egg plant comes out of the oven allow it to cool until it can be touched without burning you. Spoon a small amount of the spinach or kale mixture about 3/4 of the way from the end of the slice and roll up.
8. Top with the rest of the sauce to smother over, breadcrumbs (I'm assuming you know how to make these) and a sprinkle of parmesan cheese. Bake in the middle of the oven at the same temperature as before for 20 minutes until the top becomes golden brown and crunchy.
9. Spoon out and serve. I like mine with sweet potato chips for a more filling meal or a simple side salad with quinoa or lettuce. 

The original recipe was spotted at Lady Smart and I just omitted some of the ingredients I didn't have to hand and added a few extras.