Wednesday, May 30, 2012

Baked Aubergine Rolls

This is actually a weight watchers recipe that I LOVE!! I make it all the time. I posted a photo of it on my instagram and a few people including my friends Ami and Julia asked for the recipe, so this post is for them and anyone else who fancies making it!!
2 Aubergines
3 Cloves Garlic
400g Chopped Tomatoes
2 tbsp Basil
1 Chopped Onion
2 Courgettes
150g Ricotta
1 tbsp Parsley
2 tbsp Basil
1 Egg
Salt and Pepper
3 tbsp Parmesan (I use ready grated)
  1. Trim the ends from the Aubergines and slice lengthways. Place on a baking sheet and spray with oil. Bake for 10 minutes at 200 degrees.
  2. Fry 2 cloves of chopped garlic in spray oil, add the Tomatoes and 2 tbsp of basil and simmer for 10 minutes to make the sauce.
  3. Chop the onion and grate the courgettes.
  4. Sauté the onion and remaining garlic in spray oil in another pan. Add the grated courgette and cook for a few minutes.
  5. In a bowl combine the ricotta, egg, parsley, basil and seasoning.
  6. Add the cooled courgette mixture to the ricotta.
  7. Place 1 tbsp of ricotta and courgette mixture on a slice of aubergine and roll up. Then place the roll in an oven proof dish, as shown in the photo above. Repeat with all the aubergine slices.
  8. Top the rolls with the tomato sauce and Parmesan.
  9. Bake for 10 minutes at 200 degrees.
Serves 2 with 8 Propoints per serving (as calculated by

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