Aubergine cannelloni with ricotta & tomatoes
9
Points®
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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