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Aubergine Creamy Cheese Bake

45 Minute Aubergine Creamy Cheese Bake. Veggie and oozing with cheese, you will love this!

Serves: 4 Time: 45 minutes



  • 2 Tablespoons Olive Oil

  • 2 Aubergines, cut into thin slices lengthways

  • 500g Spinach

  • 250g Ricotta

  • Grating of Nutmeg (optional)

  • 350g Passata Sauce

  • 4 Tablespoons Fresh Breadcrumbs

  • 4 Tablespoons Parmesan (or vegetarian alternative)

  • Side salad of your choice or steamed greens


  1. Heat oven to 200°C. Brush both sides of the aubergine slices with oil, then lay on a large baking sheet. Bake for 15-20 mins until tender, turning once.

  2. Meanwhile, put the spinach in a large colander and pour over a kettle of boiling water to wilt. Cool, then squeeze out the excess water, so that it is dry. Mix with the ricotta, nutmeg and plenty of seasoning.

  3. Dollop a spoonful of the cheesy spinach mix in the centre of each aubergine slice, fold over to make a parcel and place sealed-side down in an oven-proof dish.

  4. Pour over the tomato sauce, sprinkle with breadcrumbs and cheese, and bake for 20-25 mins until golden. Serve with a side salad or steamed greens.


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Rosie ❤️


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