Facebook Ricotta-stuffed Aubergines in a Spiced Tomato and Spinach Sauce Recipe | The Spice Tailor

Ricotta-stuffed Aubergines in a Spiced Tomato and Spinach Sauce

This dish is so absolutely delicious that once you make it, you feel like doing it again the following night. The combination of the cooked, meaty aubergines, ricotta with onions, herbs and a touch of green chilli all emboldened by this tomato sauce is a real taste sensation.
  • 2-3serves
  • 8mins prep
  • 25mins cook
Ricotta-stuffed Aubergines in a Spiced Tomato and Spinach Sauce
This dish is so absolutely delicious that once you make it, you feel like doing it again the following night. The combination of the cooked, meaty aubergines, ricotta with onions, herbs and a touch of green chilli all emboldened by this tomato sauce is a real taste sensation.
Made with
Punjabi Tomato Curry

Punjabi Tomato Curry

4.9 (47)

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Ingredients

  • 1 pack of The Spice Tailor Punjabi Tomato Curry
  • 2 tbsp. vegetable oil
  • 1 medium-large aubergine, cut into thin 1cm slices
  • 100ml milk or 1 tbsp. double cream
  • Large handful of spinach, finely shredded, washed
  • Salt and freshly ground black pepper to taste

Filling:

  • 175g fresh ricotta
  • ½-3/4 small red onion, finely chopped
  • 1 rounded tbs. shredded fresh mint
  • ½-1 tsp. small green chilli, finely chopped

Method

  1. Heat about one third of the oil in a large non-stick frying pan. Lightly salt the aubergine slices and add as many as will fit in the pan; cook over a moderate flame until golden brown on the underside and turn over and repeat, it takes a few minutes a side. Remove and place on a plate and repeat with the remaining slices until they are all cooked.
  2. Mix together all the ingredients for the filling; season with salt and pepper to taste.
  3. Pound together the spices in the spice packet, leaving out the chilli and the bay leaf.
  4. In the same frying pan, add the bay leaf and the extra chilli if you would like it a bit spicy, along with both sauce pouches from the kit and bring to a boil. Add the milk (if using) and simmer for 3-4 minutes. Add in your spinach and half of the pounded garam masala or to taste. Cook until the sauce has a creamy consistency. Taste and adjust seasoning.
  5. In the meantime, place a tablespoon of filling about an inch from one of the thin edges of each slice of aubergine and carefully roll each up into a well stuffed log. Once the sauce is creamy, carefully place these back into the saucepan, turn the heat down, spoon over the sauce so they are covered and allow these to warm through for around 3 minutes before serving with some rice, crusty buttered bread or a salad.

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