Eggplant Rolls with Herbed Ricotta

Ingredients

• 2 eggplants (600 g)
• 1 cup (240 g) low-fat ricotta
• 5 cups (160 g) baby spinach
• 4 garlic cloves (12 g)
• 1 1/2 tbsp (20 ml) olive oil
• 1/2 cup (48 g) chopped walnuts
• 4 tbsp (60 ml) lemon juice
• 1/2 cup (24 g) chopped fresh dill
• 1 tsp (2.4 g) black pepper

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Method

1. Slice the eggplant lengthways a scant centimeter thick.
2. Brush a grill pan with the oil, get it properly hot and grill the slices 2-3 minutes a side, until striped and bendy.
3. Wilt the spinach in the same pan for a minute, squeeze it dry and chop it.
4. Mix it into the ricotta with the grated garlic, lemon, dill and pepper.
5. Spoon the filling onto the end of each slice, roll it up, and scatter the toasted walnuts over.