47w ago
326

Spinach and ricotta aubergine rolls πŸ†
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Sorry pasta, I love you but I need you to sit this one out. Aubergine is seasoned and baked until just cooked, but not too soft it can’t hold in the creamy zesty ricotta mix. -

Spiked with nutmeg, lemon zest, fresh basil. Rolled, covered in a homemade tomato red pepper sauce, a heady grating of Parmesan and cheddar. Serve with a simple dressed salad, it’s packed full of vegetable diversity but feels rich and luxurious.

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