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Photo of Aubergine cannelloni with ricotta & tomatoes by WW

Aubergine cannelloni with ricotta & tomatoes

9
Points® value
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Easy
Griddled aubergine slices make a brilliant substitute for pasta in this low SmartPoints supper.

Ingredients

Aubergine

2 medium, trimmed and sliced lengthways into ½cm-thick slices (you’ll need 8 altogether)

Calorie controlled cooking spray

4 spray(s)

Ricotta Cheese

500 g

Spinach

75 g

Ground Nutmeg

½ teaspoon(s), level

Onion

1 small

Garlic

1 clove(s)

Tinned Tomatoes

1 can(s), large

Balsamic vinegar

1 teaspoon(s)

Vegetarian parmesan style hard cheese

25 g

Salad leaves

200 g, to serve

Instructions

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Heat a griddle pan over a high heat, mist the aubergine slices with cooking spray. Cook in batches for about 90 seconds on each side.
  2. Mix together the ricotta, spinach and nutmeg, season well. Lay the aubergine slices out, and divide the spinach mixture between them, covering each slice. Roll up and place in a square baking dish large enough to hold them all. Bake for 8–10 minutes.
  3. Mist a pan with cooking spray and add the onion. Cook for 2–3 minutes over a medium heat until beginning to soften, then add the garlic. Cook for another minute, then add the tomatoes and vinegar. Simmer for 5–6 minutes until the sauce has reduced slightly.
  4. Serve the 'cannelloni' and tomato sauce sprinkled with the cheese, with the salad on the side.

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