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Aubergine & Red Onion Bake by Maria Whitehead MBE

From Embellish with Relish (Meze Publishing)

Baking instead of frying the aubergine will reduce the amount of fat needed in this dish.  It’s very versatile & you can stuff the rolls with your own Bolognese sauce instead of the ricotta & spinach.

Prep time 30 mins

Cooking time 45 mins

Serves 4


2 large or 3 medium aubergines

2 tbsp olive oil

Knob of butter

1 finely chopped onion

1 finely chopped clove of garlic

500g baby spinach

250g tub of ricotta

2 tbsp Hawkshead Relish Red Onion Marmalade (or any red onion marmalade)

Salt & pepper

2 tins of chopped tomatoes

1 tsp mixed dried herbs

4 tbsp fresh white breadcrumbs

200g grated mozzarella


Heat the oven to 220C / 200C fan / Gas 7 & slice the aubergines lengthways into roughly half centimetre thickness.

Brush both sides of the aubergine with oil & bake in the oven for 12-15 mins until tender, turning over halfway through.

In a large saucepan or frying pan, melt the butter with a little olive oil, add the onion & cook until soft but not coloured, then add the garlic & cook gently for another minute.  

Add the spinach leaves, remove from the heat & set aside to cool.

Drain off any watery liquid & transfer to a large bowl. 

Mix in the ricotta & Red Onion Marmalade then season with a little salt & pepper.

Place a teaspoon of the filling onto each of the aubergine slices & roll them up, then put them into an ovenproof dish with the join facing down.

Pour over the chopped tomatoes, sprinkle over the dried herbs & drizzle with olive oil.

Mix together the breadcrumbs & grated mozzarella & sprinkle over the top.

Bake in the oven for 25-30 mins until golden brown & piping hot.

Serve with a fresh green dressed salad.

Tip: Toast some rice in a dry frying pan until puffed & crispy, or pine nuts, & sprinkle over the rolls or salad before serving.

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