Aubergine rolls with spinach & cottage cheese

Do you know what.....I LOVE this dish.
I recently posted my Butternut Squash Pasta Sauce recipe and my lovely friend Alison posted me a message saying that she loved my enthusiasm for squash....and could I do anything with an Aubergine.....I told her no....I hate them....then I got to thinking about it.....I actually don't know if I like them or not....I haven't had one for YEARS ( I remember having a moussaka YEARS ago) and my husband making retching noises whenever aubergine is mentioned doesn't help!!! One of the things I made a conscious decision about was trying different foods as part of my WW journey....you know...to freshen up the menu....it was one of the discussion topics at meeting that stayed with me. So whenever I see a fruit or veg I haven't had before I try it...well....except for Kale....had it ...ugh!!.....if you can recommend anything to do with Kale (except put it on the compost heap) I'd be very grateful!!......so anyway...I googled Aubergine recipes and ...to my surprise found a few that I was prepared to try.....so tonight I did this one. It was REALLY nice....I loved it...so THANKS Ally Pally....hope you do this and enjoy it....love you... fairy friend....x x

This is a single serving (couldn't get hubby to eat this if I had NOTHING else in the house....he'd eat his owns arms first!!) and is 4sp......lovely


Lets stay strong guys......
Sue
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 Ingredients

1/2 medium Aubergine, cut into slices (about 5mm thickness) lengthways
10 sprays Frylight Stir-Fry Spray Oil
100g Spinach
A generous grating of Ground Nutmeg

60g Reduced Fat Natural Cottage Cheese

100g Tomato Sauce (I'll post my recipe soon)....add appropriate points
1 slice Weight Watchers Sliced Malted Danish Bread, blitzed into breadcrumbs
15g Parmesan Cheese

 Method

Heat oven to 220C/200C fan/gas 7. 

Spray both sides of the aubergine slices with oil, then lay them on a large baking sheet. Bake for 15-20 mins until tender, turning once (watch this a bit carefully as if your oven is particularly hot they will burn very quickly).

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, I blotted it with kitchen paper and then chopped it finely.....then I blotted it some more.....you want it as dry as possible. 

Mix with the cottage cheese, nutmeg and plenty of seasoning. At this point I remembered that I had a little bit of caramelised onion from the Pizza recipe I did recently (I'll post that recipe soon), so I chopped that up finely and added that as well. 

When the aubergine slices are ready, dollop a spoonful of the cheesy spinach mix in the centre of each aubergine slice, fold over to make a parcel and lay, sealed-side down, in an ovenproof dish. 

Pour over tomato sauce (I added a tablespoon of tomato puree and a teaspoon of Worcestershire sauce).....

.......sprinkle with breadcrumbs and cheese, and bake for 20-25 mins until golden and piping hot

I served mine with a simple salad dressed with WW balsamic Salad Dressing....yummy!!!

Sue
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