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Aubergine rolls with spinach & ricotta
- 2 aubergines , cut into thin slices lengthways
- 2 tbsp olive oil
- 500g spinach
- 250g tub ricotta
- grating of nutmeg
- 350g jar tomato sauce
- 4 tbsp fresh breadcrumbs
- 4 tbsp Parmesan (or vegetarian alternative)
Directions:View on BBC Good Food
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