Aubergine Rolls with Herbed Ricotta

Ingredients

• 2 aubergines (600 g)
• 1 1/2 tbsp (20 ml) olive oil
• 5 cups (160 g) baby spinach
• 1 cup (240 g) low-fat ricotta
• 4 garlic cloves (12 g)
• 4 tbsp (60 ml) lemon juice
• 1/2 cup (24 g) chopped fresh dill
• 1 tsp (2 g) black pepper

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Slice the aubergine lengthways 1/4 inch (6 mm) thick; you should get 12-14 slices.
2. Get a grill pan properly hot over medium-high heat. Brush the slices very lightly with the oil on both sides and grill them in batches, 2-3 minutes a side, until striped, soft and bendy all the way through.
3. Wilt the spinach in the same pan for a minute, squeeze it dry and chop it.
4. Mix it into the ricotta with the grated garlic, lemon juice, dill and pepper.
5. Spoon the filling onto the end of each slice and roll it up.