Spinach and Ricotta Rollatini

A soft, high-protein baked eggplant rollatini with spinach-ricotta filling and a light tomato sauce—gentle on digestion and nutrient-dense for GLP-1 support.

Ingredients

• 150g aubergine (eggplant), thinly sliced lengthways
• 60g spinach, chopped
• ¼ onion, finely diced
• 1 clove garlic, minced
• 100g passata
• ¼ tsp dried oregano
• 30ml water
• 100g ricotta
• 40g mozzarella, grated
• Fresh basil (to taste)

Method

• 1

  Step 1: Preheat the oven

  Heat oven to fan-forced 180°C (200°C conventional / 400°F / Gas 6). Line a baking tray with baking paper.

• 2

  Step 2: Bake the eggplant until tender

  Arrange eggplant slices in a single layer on the tray. Bake for about 20 minutes, flipping once, until fully tender and pliable. Set aside to cool until easy to handle.

• 3

  Step 3: Wilt and drain the spinach

  Pour boiling water over the spinach (or briefly blanch), then drain well and squeeze out excess moisture. Transfer to a bowl.

• 4

  Step 4: Simmer the tomato sauce

  Add onion and garlic to a small pan with a splash of water (use a nonstick pan if possible). Cook gently for 3–4 minutes until softened. Stir in passata, oregano, and 30ml water; season with salt and pepper. Simmer 10 minutes, adding a little more water if it thickens too quickly.

• 5

  Step 5: Mix the filling

  Add ricotta and chopped basil to the drained spinach; season lightly with salt and pepper. Stir until evenly combined.

• 6

  Step 6: Assemble the rollatini

  Spoon about half the sauce into the bottom of a baking dish. Place a spoonful of filling on each eggplant slice, roll up, and arrange seam-side down in the dish.

• 7

  Step 7: Bake until hot and melty

  Spoon the remaining sauce over the rollatini, sprinkle with mozzarella, and bake 15–20 minutes, until heated through and the cheese is melted and lightly golden.

Tips

• **For extra gentle texture:** Bake until the eggplant is very soft and rolls without resistance; add 1–2 tbsp extra water to the sauce if you prefer it looser.
• **Frozen spinach swap:** Use ~45g frozen spinach, thawed and squeezed very dry before mixing.
• **Serving idea:** Pair with steamed non-starchy vegetables (e.g., zucchini, carrots, green beans) rather than a crunchy salad if nausea or fullness is an issue.
• **Storage:** Refrigerate in an airtight container up to 3 days; reheat gently until hot.
• **Freezing:** Freeze in portions up to 2 months; thaw overnight and reheat gently.

Nutrition (per serving, estimate)