Tuesday, 8 April 2014

Aubergine and broccoli bake with spinach and ricotta

There are a lot of things I'm passionate about, teaching, personal development, justice and equality, even baking if I'm in the right mood.  However everyday cooking has never been more than a chore to me until recently when I decided to change my diet and increase the amount of vegetables I was consuming.  

Changing my diet meant that I had to get a little more creative with my meals and as such I've really enjoyed trying out new recipes.  I'd never cooked with aubergine before and thought it might be a good place to start with my something new, I looked up a few recipes and came across one that sounded interesting.  The thing with me is I hardly every stick to the recipe and had to put my own spin on it, which I encourage you to do to.  

So onto the good stuff, my recipe.


1 Aubergine cut into thin slices
500g spinach
200g tender stem broccoli
250g tub ricotta
350g jar tomato sauce
2tbs bread crumbs
mozarella for topping
Olive oil
salt, pepper and mixed herbs.


1. Heat the oven to gas mark 7.  Brush aubergine slices with olive oil and place on a baking tray for 10 minutes each side or until tender.

2. Put spinach into a colander and pour over hot water.  When the spinach is wilted squeeze out excess water, mix dried spinach with ricotta, salt, pepper and mixed herbs to taste.

3. Wrap spinach and ricotta mixture into aubergine slices and place sealed side down into an oven proof dish.  Place the broccoli between each parcel and add any remaining mixture to the tin.

4. Poor over tomato sauce, sprinkle with fresh bread crumbs and add slices of mozzarella to top.

5.  Bake for 20-25 minutes and there you have it!

The family enjoyed the meal but if you aren't one for aubergine then I would skip that step and just add more vegetables.

Have you made anything similar?  Send me a link to your favourite veggie meals :)

This recipe is a variation of a BBC Good Food recipe.

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