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Spinach and Ricotta Eggplant Roulades

by Low FODMAP Lady (follow)
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Channel your inner Italian with this healthy take on the traditional Spinach & Ricotta Cannalloni recipe. Gluten free and fructose friendly, this dish can delight the fussiest of tummies.
NOTE: This recipe has a high lactose load, so should be avoided if you are sensitive to lactose or are lactose intolerant.

Preparation Time: 10 minutes
Cooking Time: 50 minutes
Makes: 4 servings

Ingredients
2 medium eggplants, try to pick long ones
150g baby spinach
1 tsp ground nutmeg
1/2 tsp cayenne pepper this creates a moderately spicy dish, alter to your liking
3x 400g tins of crushed or cherry tomatoes
2 tsp dried basil
1 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp sugar
Salt & pepper, to taste
200g ricotta
1 egg
1 cup parmesan
3 small tomatoes, sliced
1/2 bunch fresh basil
1 tbs garlic infused oil


Method
Pre-heat oven to 200C fan forced. Cut eggplant length ways into 1 cm thick slices and brush both side with a small amount of oil. Lay in a single layer on lined baking trays.



Spinach & Ricotta Eggplant Roulades


Bake for 15-20 minutes until cooked through and just beginning to become golden. Once done remove from oven and reduce oven temperature to 175C.

Combine spinach, nutmeg and half of the cayenne pepper in a saucepan over low heat. Cook for 4-5 minutes until spinach is wilted, stirring occasionally to prevent spinach sticking and ensure the spices are mixed throughout. Once done transfer spinach into a bowl to cool.



Spinach & Ricotta Eggplant Roulades


Bringing the temperature up to a low-to-medium heat, and in the same saucepan (dont want to lose any of that delicious flavour!) combine canned tomatoes, basil, thyme, oregano, sugar, remaining cayenne pepper, and salt & pepper. Simmer for 20-25 minutes until sauce thickens.



Cooked spinach


While sauce is cooking, in a medium bowl break ricotta up into small pieces. Beat egg and add it, half of the parmesan and spinach to the bowl, mix thoroughly.



Cooked spinach


Prepare a large baking dish with a thin layer of sauce. To create roulades spoon 1-2 tablespoons (see note) of ricotta mixture onto the end of the eggplant slice. Place a slice of fresh tomato and a basil leaf on top of the mixture. Roll up slices and lay seam side down in baking dish.
NOTE: The exact amount of mixture depends on your eggplants size. I like to be able to roll it one and a half times.



Cooked spinach


Spoon remaining sauce over roulades and top with parmesan. Bake for 20-25 minutes. Top with basil
and serve with extra parmesan and a side of salad.



Ready to roast roulades



Categories
#Easy
#Healthy
#Lunch
#Dinner
#Gluten free
#Fructose free
#Vegetarian
#Make Ahead
#Vegetables
#Eggplant
#Ricotta
#Spinach
#Italian
#Fresh
#Healthy Recipes
I like this Recipe - 5
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