Aubergine Manicotti

For five people (quantities for ten are given below)

1 large or 2 medium-sized aubergines (about 800g), stems removed
salt for sprinkling
125-150 ml olive oil
2 x 500ml passata (Italian tomato sauce)
or 3 x 400g tins of chopped tomatoes, drained
250g Ricotta cheese
dried oregano, for sprinkling (optional)
50g grated Parmesan cheese
150g Mozzarella cheese, grated
375g long pasta such as tagliatelli or spaghetti
olive oil or butter for the pasta
pepper and salt

Method

1. Slice the aubergine or aubergine into 1 cm slices lengthways (from top to tail) with a sharp or serrated knife. (Discard the peel from the two outside slices of the aubergine.) You will cut about 10 slices in all.
2. Sprinkle the slices lightly with salt on both sides and leave them for about 20 minutes to draw out the extra moisture.
3. Pat the slices dry with kitchen paper.
4. Heat the oven to 190C/375F/gas 5.
5. Cook the slices in batches. Heat some of the olive oil in a frying pan over medium, or medium-low, heat and lightly fry the aubergine slices for about 3 minutes per side. Transfer the lightly browned slices from the oil to a plate while you continue frying the other slices.
6. Divide the Ricotta between the slices, spooning it along one side of each slice. Sprinkle over a little oregano, if wished. Roll up each aubergine slice and place it cut-side down.
7. Pour some of the passata or drained, chopped tomatoes into a baking tin or ovenproof dish into which the aubergine rolls will fit snugly. (Use two smaller dishes if necessary.) Fit in the aubergine rolls.
8. Pour over the rest of the tomato sauce, scatter over the Mozzarella then sprinkle over the Parmesan. Bake in the hot oven about 15 minutes or until the cheese is bubbling and beginning to brown.
9. Meanwhile, boil the pasta until it is just tender, drain and toss the pasta with olive oil or butter, some pepper and a little salt. Serve it with the Aubergine Manicotti.

Each serving provides:
Kcal: 1298
Protein: 45.4g
Fat: 76g (of which saturated fat: 28.2g)
Carbohydrate: 108g (of which sugars: 28.6g)
Fibre: 3.2g

Nutrition Points:

a) This recipe is high in protein, vitamin B12 and calcium.
b) This recipe is low in fibre.

Serving Suggestions:

a) If using fresh pasta, remember to buy twice the weight of dry pasta and also do remember that fresh pasta cooks much faster than its dry ‘cousin’.
b) A fresh green salad would be an excellent addition to this dish!

For ten people

1 large or 2 medium-sized aubergines (about 1.6kg), stems removed
salt for sprinkling
250-300ml olive oil
4 x 500ml passata (Italian tomato sauce)
or 6 x 400g tins of chopped tomatoes, drained
2 x 250g Ricotta cheese
dried oregano, for sprinkling (optional)
100g grated Parmesan cheese
2 x 150g Mozzarella cheese, grated
750g dried pasta such as tagliatelli or spaghetti
olive oil or butter for the pasta
pepper and salt

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