Aubergine Involtini (from WeightWatchers Magazine July 2012)(Serves 4)
(6 WW ProPoints per serving)
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
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.