Tender slices of aubergine rolled into ricotta-stuffed parcels baked with homemade tomato sauce
For 4 people
1 tomato can
2 garlic cloves
1 teaspoon sugar
250 g ricotta
1 waxed lemon
50 g parmesan
salt and pepper
Slice the aubergine into strips of about 5 mm thick. Place the strips on a tray with baking paper. Brush them with olive oil on both side. Add salt and pepper. Bake for 20 minutes on a preheated oven at 210C.
Peel and chop the onion. Peel and chop the garlic.
Pour 1 tablespoon olive oil in a frying pan on medium heat. Add the onion and cook for 2-3 minutes or until golden. Add the garlic, the tomato can, 1 teaspoon of sugar, salt and pepper to taste. Cover and let cook for 20 minutes in low heat.
In a bowl, stir together the ricotta, lemon zest, and salt and pepper. Taste and adjust.
In a baking tray ladle the tomato sauce.
Place about 2 teaspoons of ricotta filling at one end of each of the aubergine slices. Roll the slide around the filling and place it seam-side down in the dish on top of the tomato sauce.
Bake 25-30 minutes. Shave parmesan over to the top before serving.