A Dish that will please everyone, even those who are not very fond of vegetables! Aubergine rolls with a surprise filling inside, delicate and tasty. Preparing them is really easy; you can use them as an appetiser or main course as required.
A recipe to save and take out even when you have last-minute guests!
Ingredients for ten rolls:
· 1 black aubergine
· One ricotta cheese (for a veg version choose a vegetable one)
· One tablespoon grated Parmesan cheese
· Lemon peel
· Pepper to taste
· Salt to taste
· A few fresh basil leaves
· 3 Dried tomatoes in oil
· Pomodorossa tomato sauce
· Olive oil to taste
Slice an aubergine not too thickly.
Line a baking tray with baking paper and place the slices inside.
Pierce them with the help of a fork and sprinkle with a pinch of salt. Bake in a preheated oven at 200 degrees until soft and cooked through.
Alternatively, you can grill the aubergine or fry it.
Now transfer the aubergine slices onto a plate, wrap them in foil and leave them to cool. This will make them so soft that they will melt in your mouth.
Meanwhile, prepare the filling.
In a bowl, combine the ricotta with the Parmesan cheese, lemon zest, pepper, finely chopped dried tomatoes and a few chopped basil leaves. Mix well and stuff each slice of aubergine with a teaspoon of this mixture. Roll them up and form the roulades. To serve them and make them even more enveloping and tasty, prepare a simple tomato sauce by heating the Pomodorossa in a saucepan with a little oil.
Pour a few spoonfuls onto the bottom of a plate and place the rolls on top.
Finish with a little more sauce, grated Parmesan cheese, a drizzle of oil and a leaf of basil. Bring to the table and enjoy with friends!