Aubergine rolls with spinach & ricotta
This spin on Italian 'melanzane alla Parmigiana' is quick to prepare and makes a deliciously creamy, veggie bake
Ricotta & spring onion dip
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4 - 6 as a nibble
Skip to ingredients
- 150g ricotta
- 3 roughly chopped spring onionsplus extra to serve
- juice and zest ½ lemon
- 50g soured creamcrème fraîche or natural yogurt
- cucumbersticks or toast, to serve
Nutrition: per serving
- kcal72
- fat6g
- saturates4g
- carbs1g
- sugars1g
- fibre0g
- protein3g
- salt0.1glow
Method
step 1
Whizz the ricotta, spring onions, lemon zest, juice, soured cream and some seasoning in a food processor. Scatter with more sliced spring onions to serve, and eat with cucumber sticks or toast.
