Ricotta, spinach and aubergine roulades

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Ricotta, spinach and aubergine roulades

Category Main course
Serves 6
Preparation 35 minutes
Cooking 1 hour 15 minutes

Rating: Rated 4 / 5 (1 ratings)

Go vegan: Whip up your own vegan ricotta cheese using a block of firm tofu, 2 tbsp plain soya yogurt, 1 clove garlic, 1 tsp basil and a dash of salt. Scatter nutritional yeast flakes or Parmazano over the finished dish in place of the Parmesan-style cheese.


For the roulades:
  • 50g pine nuts
  • 2 cloves garlic, chopped
  • 250g vegetarian ricotta cheese
  • 1 tsp olive oil, plus extra for frying
  • 360g whole-leaf spinach
  • 3 large aubergine
For the tomato sauce:
  • 1 tbsp olive oil
  • 3 cloves garlic, chopped
  • 75ml vegetarian white wine
  • 3 tbsp chopped fresh basil
  • 35g vegetarian Parmesan-style cheese, grated
  • 2 red onions, chopped
  • 2 tbsp paprika
  • 2 x 400g cans cherry tomatoes in rich tomato sauce
  • 3 tbsp chopped fresh oregano


Stage 1

To make the roulades, heat a large frying pan and cook the pine nuts for 2 minutes, stirring occasionally, until golden. Remove from the pan and allow to cool.

Stage 2

Heat the oil and cook the garlic for 30 seconds. Add the spinach and cook for 2 minutes, stirring occasionally until wilted. Strain, allow to cool and squeeze out the excess liquid. Mix together the spinach, ricotta and pine nuts, and set aside.

Stage 3

Using a sharp knife, slice the aubergine lengthways into 18 slices. Heat oil in a large frying pan and fry the aubergine slices, in batches, for about 4 minutes on each side until golden. Transfer to a warm plate and drain on kitchen paper. Repeat with remaining aubergine slices.

Stage 4

Meanwhile, to make the sauce, heat the oil and cook the onions for 5 minutes, until softened. Add the garlic and cook for 2 minutes. Stir in the paprika, wine, cherry tomatoes, 2 tbsp of the basil and 2 tbsp of the oregano. Bring to the boil and simmer for 25 minutes.

Stage 5

Preheat the oven to 200C/fan 180C/gas 6. Lay the aubergine slices out flat on a work surface and divide the spinach mixture between the slices, spreading evenly. Roll up carefully.

Stage 6

Spread half the tomato sauce over the base of a large ovenproof dish. Top with a single layer of aubergine roulades. Spoon over the remaining sauce. Scatter over the Parmesan-style cheese and remaining herbs.

Stage 7

Bake for 20–30 minutes, until golden. Serve with salad or tenderstem broccoli.


Ricotta, spinach and aubergine roulades


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suini said:

21st May 2018 18:11
1982-2014 CSRC.2015.007

suini said:

20th May 2018 17:46

Recipe author

Published by: Vegetarian Living
Recipe and styling: Liz Martin
Photography: www.foodimaging.co.uk

Nutritional info

Nutritional values are per serving.

  • Calories: 283g
  • Fat: 20g
  • Saturated fat: 6g
  • Protein: 12.5g
  • Carbohydrates: 12.5g
  • Sugars: 10.5g
  • Fibre: 7g
  • Salt: 0.5g

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