250gSpinachfrozen (heated and strained of excess water)
100gArtichokechopped
100gRicotta
1cloveGarlicgrated or finely chopped
½tspThymedried
⅛tspSalt
25gParmesangrated
1Lemonall of the zest and juice of half of the lemon
Pepperto taste
Olive Oil
drizzleCreme Fraiche / Heavy Cream
Instructions
Dice onions and add them to a lightly oiled pan over medium heat
Begin roughly chopping 3 garlic and add to the pan when the onions have sufficiently softened and just before adding a whole can of plum tomatoes
Finally add your salt, oregano, smoked paprika, balsamic vinegar and pepper
Let it remain at a low simmer for approximately a half-hour until it has thickened up and the flavours have come together
Using a knife or a mandoline, cut your aubergine lengthwise with a thickness of approximately .5cm
Lay out the slices on a cooling rack and cover both sides generously with salt to remove excess water and bitterness from the aubergines (thus avoiding the spongy quality)
Allow them to sit at least one half hour
Preheat the oven to 425°F / 220°C
In a saucepan measure 250g of frozen spinach and place over a low heat to melt
Meanwhile chop up 100 g of marinated artichoke (drained), place in a medium-sized bowl Add ricotta, your grated or finely chopped garlic clove, thyme, salt, parmesan, lemon zest and juice and season with pepper.
When your spinach has completely thawed place it in a fine-mesh strainer to remove excess water before adding it to the bowl. Mix thoroughly
Place your tomato sauce into an oven-safe baking dish (I split mine in two so we could enjoy the rest another night)
Rinse off and pat dry your aubergines and give them a quick fry in a hot oiled pan to colour both sides
Take your spinach filling and place a large dollop at the end of each piece of aubergine and roll up and place in your baking dish
Take creme fraiche or heavy cream and spoon out or drizzle over the rolls before baking Cook for 25 minutes. If you'd like it a little more golden just give it a quick couple minutes under the broiler. Serve with a sprinkling of parmesan.
Notes
While you could eat this alone we ate ours with leftover pasta and spooned these on top. Delicious!