A delicious starter on their own, these rolled eggplants can do double-duty as a side, served with a crisp green salad and pan-fried white fish or chicken.

Recipe and photo: Emma Boyd

Serves: 6

INGREDIENTS

2 eggplants (ideally, long and slender rather than wide), thinly sliced lengthways
3 tablespoons olive oil, plus extra for brushing
4 cloves garlic, thinly sliced
2 400g tins chopped tomatoes
1⁄2 cup basil, chopped
200g spinach leaves
150g ricotta
100g parmesan, finely grated, plus extra for sprinkling over the rolls before baking
salad greens and parsley, to serve

METHOD

Preheat oven to 180°C and line two baking trays with baking paper. Arrange the sliced eggplant on the trays, brush with olive oil and sprinkle with sea salt. Bake for 30 minutes or until the eggplant is starting to brown.

Remove the slices as they are ready and set aside on a plate. Reserve one of the lined baking trays for later.

Heat 2 tablespoons of the oil in a heavy-bottomed saucepan then add the garlic and fry until just starting to colour. Add in the tomatoes and half of the basil, and season with sea salt.

Bring to a boil, then reduce the heat and simmer for 40 minutes or until a thick sauce has formed. Remove from the heat.

Wash the spinach and put it into a heavy-bottomed pot. Add the lid and cook until the spinach has wilted. Remove from the heat, drain, and leave to cool before squeezing out any excess liquid. Put into a bowl with the remaining tablespoon of olive oil and basil and the ricotta and parmesan. Season with sea salt and freshly ground black pepper and mix well to combine.

Arrange the eggplant slices on a clean work surface, then spread each with the spinach mixture, followed by the tomato sauce. Roll firmly and arrange on the reserved baking tray. Repeat with the remaining eggplant slices. Then sprinkle over the parmesan and cook for 15-20 minutes or until golden brown and bubbly. Serve on top of dressed salad leaves, scattering parsley leaves over the top.

This dish can be prepared the day before, stopping once rolled and before adding the parmesan.

Refrigerate until ready to finish off.

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