What you'll need

Serves 2 (meals). Alternatively, enjoy 1-2 as a snack.

  • 1 medium eggplant, about 350g
  • 2 tablespoons olive oil
  • 200g fresh reduced-fat ricotta
  • 1 tablespoon chopped fresh basil
  • salt and black pepper

The easy bit

  1. Tip: These eggplant rolls can also be baked with tomato sauce and cheese on top.

  2. Thinly slice the eggplant lengthwise into six 5 mm-thick slices.
  3. Place on a baking tray and brush each side with oil.
  4. Heat a non-stick frying pan or grill plate and cook eggplant on both sides until tender and brown.
  5. Transfer to a plate and keep warm.
  6. Mix ricotta and basil together in a medium bowl and season with salt and pepper.
  7. Divide the ricotta mixture evenly among aubergine slices and roll to enclose.
  8. Serve with steamed greens.