Servings: 4

2 large eggplant 2 large eggplant
1/3 cup extra virgin olive oil ⅓ cup extra virgin olive oil
Salt, pepper Salt, pepper
200g baby spinach 200g baby spinach
500g high protein Cottage cheese 500g high protein Cottage cheese
Zest 1 lemon Zest 1 lemon
1 clove garlic 1 clove garlic
1 cup finely grated parmesan 1 cup finely grated parmesan
3 clove garlic, sliced 3 clove garlic, sliced
½ tsp dried chili flakes ½ tsp dried chili flakes
2 handful basil leaves + extra to serve 2 handful basil leaves + extra to serve
800g tinned chopped tomatoes 800g tinned chopped tomatoes

Preheat an oven to 220C.
Slice the eggplant lengthways into 5mm thick slices - You want 12 slices.
Place these onto lined baking trays, brush & season both sides with oil and roast for approx. 12 minutes. Allow to cool on the trays.
Place a large frying pan over a medium/high heat, add a splash of olive oil, the spinach and cook to wilt. Drain through the sieve and allow to cool the transfer to a mixing bowl, add the
cottage cheese, lemon zest, garlic, ⅓ of the parmesan, season and mix well. Refrigerate.
Place a medium frying pan over a medium high heat, add the sliced garlic, chili flakes and cook for 30 seconds then add the basil leaves and tomatoes, simmer for 5 minutes & season
to taste.
Meanwhile, spoon the some of the cottage cheese filling on the ends of each slice of eggplant and roll them up.
Nestle these into the sauce, scatter over ½ of the remaining parmesan, a drizzle of olive oil and bake for 20 minutes.
Serve scattered with remaining parmesan & basil.