Eggplant, Ricotta and Spinach Wraps

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

IngrédientS

-

2

+
  • 2 eggplants
  • 300g spinach
  • 250g ricotta
  • 1 can of tomato coulis
  • 1 onion
  • Olive oil
  • Salt / pepper
  • Parmesan

Ustensiles

    Recipe

    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.

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