Eggplant, Ricotta and Spinach Wraps

Roasted eggplant wrapped around a creamy spinach and ricotta mixture, topped with a fragrant tomato coulis and parmesan au gratin.

IngrédientS

Step 1

Preheat the oven to 180°c

Step 2

Cut the eggplants into thin slices, place them on a baking sheet. Sprinkle with coarse salt and olive oil.

Step 3

Bake for 20 minutes.

Step 4

Meanwhile, slice the onion, add the tomato coulis, salt and pepper. Simmer for 10 minutes.

Step 5

Cook the spinach in a frying pan with a drizzle of olive oil. Cook for 5 minutes and leave to cool.

Step 6

Mix them with the ricotta, salt and pepper.

Step 7

Place a slice of eggplant, add a little stuffing then roll it up. Tightly

Step 8

In a dish, pour a little of the tomato coulis preparation. Place the rolled eggplants on top.

Step 9

Add a little tomato coulis on top when the dish is full

Step 10

Bake for 15 minutes

Step 11

When it comes out of the oven, sprinkle with parmesan.