Aubergine involtini
Grilled aubergine meets rich tomato sauce and creamy ricotta in this classic Italian antipasti.
Ingredients
- 2 aubergines, thinly sliced
- 1 tbsp olive oil
- 150²µ/5½´Ç³ú ricotta
- 150²µ/5½´Ç³ú mozzarella, chopped
- 1 free-range egg yolk
- 3 tbsp vegetarian Italian-style hard cheese, grated
- 100g/3½oz piquillo peppers, roughly chopped
- small bunch fresh basil, leaves picked and shredded
- 3 tbsp ready-made tomato sauce or passata
- salt and freshly ground black pepper
Method
Preheat the oven to 180C/160C Fan/Gas 4. Toss the aubergine slices with the olive oil and season well.
Heat a griddle pan over a high heat. When the pan is hot, grill the aubergine strips for 2 minutes on each side, until slightly browned and tender.
Mix the ricotta, mozzarella, egg yolk and half the vegetarian hard cheese in a bowl. Stir in the chopped peppers and basil and season well.
Lay the aubergine strips out on a work surface and spread each one with a teaspoon of tomato sauce. Put a dessert spoon of the cheese mixture at one end and roll up the aubergine.
Place the aubergine parcels into an ovenproof baking dish, so they all fit snugly. Sprinkle with the rest of the hard cheese. Bake for 15 minutes, then serve.