1 pack The Vegetarian Butcher Mince
2 eggplants, sliced thinly lengthwise
1 can diced tomato (400 g)
1 medium onion, chopped
1 clove garlic, chopped
500 g fresh spinach
60 g pine nuts
half bunch basil (leaves only; chopped roughly)
2 tsp dried Italian herbs
salt and pepper
oil for frying
extra virgin olive oil
Preheat oven to 200̊C.
Sprinkle the eggplant slices with salt on both sides and leave for 20 min. Pat dry with paper towels and brush with olive oil. Cook the slices on a grill or in a grill pan for about 3 minutes. Set aside.
Sweat the onion and garlic in oil until translucent. Add tomato and heat through. Season with the Italian herbs and salt and pepper. Simmer and reduce the sauce for 5 minutes, adding most of the basil at the last minute.
Stir-fry the spinach in 1 tbsp of oil until the water evaporates and season with salt and pepper. Fry the Mince in oil until crispy. Place the eggplant slices on your work surface or a cutting board. Divide the spinach over the slices and top with Mince. Roll up the slices and secure with a toothpick.
Ladle the tomato sauce in an oven dish and set the eggplant rolls on their (open) side (with the other open side pointing up). Bake the rotolo for about 10 minutes. Dry roast the pine nuts until golden brown. Sprinkle the rotolo with the pine nuts and remaining basil, and a good splash of virgin olive oil.
Serve with fresh pasta.