Aubergine Involtini

It took me a few days to get to making this recipe, things kept happening so that I finally only got around to making it last week. I used to hate aubergine when I was younger, I always thought that they would be mushy and yucky and that's not the case at all! I am now in love with aubergine! Lovely shiny purple skin! Apparently involtini cane be made with chicken, meat or anything really but this vegetarian recipe is so tasty. I served it over pasta but it would also be lovely with some crusty bread to soak up all the juices.

Aubergine Involtini (from WeightWatchers Magazine July 2012)

(Serves 4)
(6 WW ProPoints per serving)

cooking spray
1 small onion, finely chopped
1 garlic clove, crushed
1/2 tsp dried chilli flakes
400g can chopped tomatoes
2 large aubergines, sliced thinly lengthways
2 tbsp olive oil
250g ricotta
3 tbsp fresh basil, finely chopped
125g reduced fat mozzarella, drained and finely chopped

Spray a pan with cooking spray and fry the onion, stirring for 5 mins or until softened. Add the garlic and fry for 1 min more. Stir in the chilli flakes and chopped tomatoes. Half-fill the tomato can with water and add this too. Season, cover and simmer for 20-25 mins, stirring occasionally until thickened.

Meanwhile, preheat a griddle pan. Brush the aubergine slices with the olive oil and griddle in batches, turning until golden.

Preheat the oven to 190C. Beat the ricotta and basil together and season to taste. Divide the ricotta between the aubergine slices and roll them up to make cylinders. Arrange in a snug ovenproof dish.

Spoon the tomato sauce over and sprinkle with the mozzarella. Bake for 25-30 mins or until golden. Serve with a green salad.