Spinach and ricotta stuffed aubergine boats
Tender roast aubergine halves filled with garlicky spinach and ricotta, finished with a golden parmesan top.
- Time1 hr
- LevelEasy
- Costabout £1.32 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Score the aubergine flesh in a criss cross and brush with half the oil. Roast cut side up for 30 minutes until soft.
30 min - 2
Wilt the spinach in a pan with the garlic and the rest of the oil for 2 minutes. Squeeze dry and chop.
2 min - 3
Scoop out most of the aubergine flesh, leaving a 1cm border. Chop it and mix with the spinach, ricotta, egg and lemon zest. Season.
- 4
Spread the tomatoes and oregano in a baking dish. Sit the aubergine shells on top and pile in the filling.
- 5
Scatter with the cheese and bake for 20 minutes until golden and set.
20 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.