Just recently I have discovered a massive love for Aubergines. They are cheap, low in calories and, if cooked right, they are really tasty too. I love them griddled in a salad and they are good for bulking out a low calorie ratatouille, which is delicious on a baked potato.
One way that I've never tried them though is in a cannelloni style dish filled with spinach and ricotta so when I was asked if I would like to try out this tasty sounding Italian dish I was more than happy to give it a go. The recipe is easy to follow and doesn't take lots of preparation, making it perfect for a midweek meal, not to mention being absolutely delicious!
Aubergine rolls with spinach & ricotta
2 aubergines, cut into thin slices lengthways
2 tbsp olive oil
250g tub ricotta
grating of nutmeg
350g jar tomato sauce
4 tbsp fresh breadcrumbs
4 tbsp parmesan (or vegetarian alternative)
If you fancy trying out this Italian dish you can make it yourself using the above recipe or maybe book a cheeky little Italian break and enjoy it in Rome with a cold glass of Frascati!
This is a sponsored post, however I did cook the dish and these are my own photos of the finished dish