Name: Rolled Eggplant Ricotta and Spinach - Free the Pickle | Picky
Prep time: 40 min
Cook time: 15 min
Yield: 6
Ingredients: 2 Aubergine; Olive oil; 2 shallots; 1 Laurel leaf; 2 cloves of garlic; 500 g tomato sauce; 1 tsp Oregano; 1 tsp Sugar; Salt; 400 g Spinach (frozen); 250 g Ricotta; 60 g Parmesan cheese; 1 Eggs; 1 sniff Nutmeg powder; Pepper; Basil (fresh)

Rolled Eggplant Ricotta and Spinach By Free the Pickle

Cook time: 15 minutes

Prep time: 40 minutes

Ingredients:

2 Aubergine
Olive oil
2 shallots
1 Laurel leaf
2 cloves of garlic
500 g tomato sauce
1 tsp Oregano
1 tsp Sugar
Salt
400 g Spinach (frozen)
250 g Ricotta
60 g Parmesan cheese
1 Eggs
1 sniff Nutmeg powder
Pepper
Basil (fresh)

Fish