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
Method:
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!