Recipe from Basics: Vegetables by Séverine Augé
equipment
1 cutting board and 1 knife
1 baking sheet
1 basting brush
1 strainer
1 casserole dish
Ingredients
3 eggplants
1 clove garlic
9 oz / 250 g frozen chopped spinach, thawed
½ cup / 120 g ricotta
1 pinch nutmeg
¾ cup / 90 g grated Parmesan cheese
1 large / 50 g egg
⅔ cup / 150 ml tomato sauce
Olive oil
Salt, pepper
Method
1 - Cut the eggplants lengthwise into about ¼-inch / 5 mm strips. Peel and chop the garlic.
2 - Place the strips on a baking sheet, brush with oil, and season with salt and pepper. Bake at 400°F / 200°C for 20 minutes.
3 - Press the spinach in a strainer to remove as much water as possible. Combine the spinach with the ricotta, garlic, nutmeg, ½ cup / 50 g of the Parmesan, and egg. Season with salt and pepper.
4 - Spoon the filling onto the eggplant slices, roll them up, and arrange them snuggly in a casserole dish. Top with the tomato sauce and remaining Parmesan. Bake at 400°F / 200°C for 30 minutes.
Note: You can replace the ricotta with another fresh cheese of your choice, such as cottage cheese or a farmer’s cheese.