A Taste of Italy

December 28th - I needed something light and tasty after all the rich food of Christmas. Meat-free. I was also still feeling inspired by my new cookbook and surprisingly had every ingredient (must be a first) for Parmesan, Ricotta, Spinach and Eggplant Involtini. And no, I had never heard of those either. First I made a basic tomato sauce. The aubergine were sliced thinly, brushed with olive oil and baked for just 15 minutes until golden. The filling was some frozen spinach, which I steamed to defrost and cook, mixed with 400g of ricotta and half a cup of grated Parmesan. I also grated in a bit of lemon zest. This mixture was rolled into the aubergine slices to make kind of vegetable cannelloni. They were covered in the tomato sauce and some more Parmesan and baked for 15 minutes. Just the job!