SPINACH STUFFED AUBERGINE ROLLATINI
675g spinach fresh or 225g frozen, 5 walnut halves, 1/3C breadcrumbs, 22.5ml olive oil, 1 medium onion, finely chopped, 1 large garlic, minced, 140ml ricotta cheese, 55g feta cheese, 22.5ml parmesan, grated, 15g parsley, minced, 15ml minced basil, 2.5ml grd black pepper,0.5ml ground cumin, 1 egg lightly beaten, 675g aubergine, cut into 1/4" slices, lengthwise, fresh tomato sauce, 6 brine cured black olives, pitted, for garnish.
Oven: 225C/ 190C Gas 8/5
Serves: 4/5
Source: N.Y.
METHOD
Bake aubergine slices on greased trays 8/10 mins till soft. Cool. Cook spinach, squeeze out water, chop well. Toast walnuts, then breadcrumbs. Chop walnuts, stir into spinach with breadcrumbs. Sauté onion & garlic in a little extra olive oil till soft, stir into spinach. Add ricotta, feta, 30ml parmesan, 30ml parsley, basil, pepper, salt,& cumin. Stir eggs into spinach. Roll spinach mix in aubergine slices form short end, place seam side down in ovenproof dish with some tomato sauce on bottom. Cover rollatoni with sauce, cover with foil, bake 30 mins. Serve with parmesan, olives & parsley sprinkled over & sauce on the side.