Spinach and ricotta aubergine rolls 🍆
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.