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Aubergine Rollatini

Cooking method:

Ninja Foodi Zerostick Cookware
  • Prep Time: 15 mins
  • Total time: 1h 20 mins
  • Skill Easy
  • Serves 4 people

Aubergine Rollatini

This Aubergine Rollatini makes a great low carb alternative to cannelloni – a ricotta gruyere filling wrapped in aubergine and baked to perfection in a homemade marinara sauce. Suitable for those on a gluten-free or Paleo diet.

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Eggs, Dairy

Ingredients

For the spicy marinara sauce

  • 2 x 400g tinned organic tomatoes
  • 1 onion (peeled, halved)
  • 3 large cloves garlic (peeled)
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/4 tsp sea salt
  • 1/2 tsp chilli flakes

For the rollatini

  • 3 medium to large aubergines
  • 1-2 tsp sea salt
  • 100g organic spinach leaves
  • 2 tsp extra virgin olive oil
  • 250g ricotta
  • 140g grated gruyere
  • 25g grated parmesan
  • 1 egg
  • 2 garlic cloves (peeled, minced)
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground black pepper
  • Handful fresh basil leaves (roughly chopped)
  • Handful fresh parsley (roughly chopped)

Cooking mode

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Method

  • Step 1

    Place all of the ingredients for the marinara sauce into the saucpan and place on a medium-high heat, bringing to a simmer until thickened. Remove from the heat, remove the onion halves and place the sauce into a blender, blending until smooth. Set to one side.

  • Step 2

    Whilst the marinara sauce is cooking slice the aubergines into 1/4″ thick slices then salt on both side. Place into a colander and leave for 10 minutes.

  • Step 3

    Pre-heat the oven to 200°C (180°C fan assisted).

  • Step 4

    Wilt the spinach in the pan with 1 tsp olive oil, remove and leave to cool before squeezing out all liquid and roughly chopping. Place into a large bowl and set to one side.

  • Step 5

    Once the aubergines have been left to sweat pat them dry with kitchen towel. Gently heat a baking tray in the oven then brush with 1 teaspoon of olive oil. Lay the aubergine down evenly. Place into the oven for 8 to 10 minutes until softened.

  • Step 6

    Whilst the aubergine is baking add the ricotta and remaining ingredients, except for the fresh parsley and 60g of the gruyere cheese, to the wilted spinach and combine until everything is evenly mixed.

  • Step 7

    Remove the aubergine from the oven and place onto a plate. Leave until they are cool enough to handle. Add a heaped tablespoon of the filling then roll up the aubergine. Repeat until all aubergine has been used.

  • Step 8

    Add half of the marinara to the sauté pan, add the rollatini, pour over the remaining marinara then sprinkle over the remaining 60g of gruyere cheese. Place the lid on top then place into the oven and bake for 30 minutes. Remove the lid then bake for a further 10 minutes. Serve immediately, sprinkling over the fresh parsley.

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