Eggplant Rolls
Ingredients:
tbsp Coconut Oil or Extra Virgin Olive Oil
2 Eggplant
1-2 cups Spinach
2 cups Ricotta Cheese
A Sprinkle of Nutmeg or Cinnamom (I also added fresh thyme and
garlic powder—Add whatever you think would taste delicious! J)
1 large jar of tomato sauce or a batch of homemade!
Palm full of Breadcrumbs
2 tbsp Parmesan Cheese
Step 1
Heat oven to 400F
Start by chopping the ends off of your eggplant and slice
long-ways so that you have around 5-6 slices from each. Brush with oil,
sprinkle with salt and pepper and place in the oven for 10 minutes. Once
they're done, set aside. Keep the oven on at the same temperature for later!
Step 2
Pour boiling water over the spinach for it to wilt. Then set
aside.
Step 3
In a large ceramic baking dish, pour a thin layer of tomato
sauce into the dish, just enough to cover the surface.
Step 4
Mix the ricotta cheese and seasoning.
Spoon roughly one tablespoon amount of the ricotta mixture about
3/4 of the way up the eggplant slice and roll it up.
Step 5
Place the seal side down into the dish. Do this with all the
rolls until the dish is full.
Step 6
Place the spinach around the rolls, sprinkle with salt and
pepper then pour more tomato sauce on top.
Step 7
Sprinkle the breadcrumbs and parmesan cheese on top!
Step 8
Bake in the oven for 20-25 minutes—take out when the top is
looking golden!
This recipe is inspired by Niomi Smart, a UK lifestyle blogger! She has a few other recipes on her blog if you would like so check her out!
I hope you enjoy!
Anna Katherine xx
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