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.