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.