Stuffed Aubergine

Ingredients

• 8 slices eggplant (1/4 inch thick)
• 2 tbsp olive oil
• 2 cloves garlic (grated)
• 2 ½ cup baby spinach
• 2 tbsp onion (chopped)
• 1 tbsp olive oil
• 1 cup ricotta cheese
• 4 tbsp bread crumbs
• 4 tbsp grated Parmesan
• Salt and pepper
• For the tomato sauce:
• 2 cups ripe tomatoes (chopped)
• 2 tbsp red onion (chopped)
• 2 cloves garlic (grated)
• 2 tbsp olive oil
• 1 tsp ground oregano
• 1 tbsp basil leaves (chopped)

Directions

• 1Pre-heat an oven to 325 F
• 2Slice the aubergine lengthwise in slices. Place them on a baking sheet, brush with the olive oil and sprinkle the garlic. Bake in the oven for 10 minutes.
• 3Heat the other tbsp. olive oil in a skillet to medium heat, add the onion and fry for 30 seconds, add the spinach and stir fry until the spinach has wilted, 3 to 4 minutes, remove from the pan and allow cooling in a sieve, so the excess water can drain out.
• 4Meanwhile make the tomato sauce by heating the olive oil in a sauce pan to medium heat, add the onions and garlic and fry for 2 minutes. Add the tomatoes and a little water or vegetable stock, to help soften the tomatoes, lower the heat add oregano and basil, cover the pan and simmer for 10 minutes.
• 5Transfer the mix to an up-right blender when the tomatoes have softened, blend smooth and return to the pan.
• 6Chop the spinach (if needed) add the ricotta and combine, season the mix.
• 7Place the aubergine slices in a rimmed ovenproof dish such that they hang half way over the edge. Spoon the spinach over the slices and fold over.
• 8Ladle 2/3 of the tomato sauce over the aubergine, reserve the balance for plating.
• 9Combine the parmesan with the breadcrumbs and sprinkle over the aubergine.
• 10Finish baking in the oven for 15 to 20 minutes or until the breadcrumbs are brown and crisp.
• 11Serve with the remaining tomato sauce.
• 12Note: If you make this dish ahead of time and leave in the fridge overnight, slicing becomes very easy with an edged knife. Re-heat for a few minutes in the oven.

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Nutrition Facts

• Calories
  196.3
  10%
• Total Fat
  9.2 g
  14%
• Sat. Fat
  1.6 g
  8%
• Sodium
  181.2 mg
  8%
• Carbs
  23.2 g
  8%
• Fiber
  3.2 g
  13%
• Protein
  8.7 g
  17%

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