SERVES 4

YOU NEED:

• 4 large aubergines
• 3 tbsp extra virgin oil
• 1 large red onion, diced
• 300g spinach
• 500g ricotta
• 1 tsp oregano
• 1 large handful fresh basil
• 700g passata
• 50g cheddar cheese

METHOD:

1. Preheat the oven to 200C or 180C fan.
2. Slice the ends off the aubergines and then thinly lengthways (roughly 0.5cm thick).
3. Drizzle aubergines with olive oil and place on 2 large baking trays.
4. Bake in the oven for 8-10 mins or until all the flesh isn’t white anymore but more translucent and soft. Place the aubergines carefully on a plate and set aside to roll later.
5. In a large non stick saucepan, fry the onion, over medium heat, until softened and browned.
6. Add the spinach and wilt. Allow the spinach/onion mixture to cool slightly and drain any excess water.
7. Mix in the spinach, ricotta, oregano and fresh basil until all ingredients are combined well.
8. Add 1-2 tbsp of the mixture to one end of the aubergine slices and roll into a cylinder.
9. Place each roll in a lightly oiled baking dish and pour passata on top of all the rolls when finished.
10. Scatter with cheddar cheese and bake for 30mins. Serve warm.

Second Nature recipe (https://www.thesun.co.uk/fabulous/13704535/i-lost-10st-by-not-dieting/)