What you’ll need

Serves 2

  • 1 medium aubergine, about 350 g
  • 2 tablespoons olive oil
  • 200 g fresh reduced-fat ricotta
  • 1 tablespoon chopped fresh basil
  • salt and black pepper

The easy bit

  1. Thinly slice the aubergine lengthwise into six 5 mm-thick slices.
  2. Place on a baking tray and brush each side with oil.
  3. Heat a non-stick frying pan or grill plate and cook aubergine on both sides until tender and brown.
  4. Transfer to a plate and keep warm.
  5. Mix ricotta and basil together in a medium bowl and season with salt and pepper.
  6. Divide the ricotta mixture evenly among aubergine slices and roll to enclose.
  7. Serve with steamed greens.

Tip: These aubergine rolls can also be baked with tomato sauce and cheese on top.

  • Energy 286 kcal
  • Protein 12g
  • Fat 22g
  • Carbs 7g

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