Roasted aubergine involtini

Tender slices of aubergine rolled into ricotta-stuffed parcels baked with homemade tomato sauce

For 4 people

  • 4 aubergines

  • 1 tomato can

  • 1 onion

  • 2 garlic cloves

  • 1 teaspoon sugar

  • 250 g ricotta

  • 1 waxed lemon

  • 50 g parmesan

  • olive oil

  • salt and pepper

  1. 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.

  2. Peel and chop the onion. Peel and chop the garlic.

  3. 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.

  4. In a bowl, stir together the ricotta, lemon zest, and salt and pepper. Taste and adjust.

  5. In a baking tray ladle the tomato sauce.

  6. 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.

  7. Bake 25-30 minutes. Shave parmesan over to the top before serving.


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