Aubergine rolls stuffed with ricotta recipe

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 313 calories / serving
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153512 eggplant rolls stuffed with ricotta HERO

Preheat the grill to hot.

Salt the slices of aubergine on both sides and arrange them on kitchen paper to absorb the excess water.

Meanwhile, beat together the ricotta, and mint with a little seasoning. Carefully fold in the sundried tomato. Dry the aubergine using fresh kitchen paper and brush them with the olive oil on both sides. Season and grill in batches until lightly charred and golden brown. Remove and allow to cool before placing a tablespoon of the ricotta mixture in the centre of each aubergine slice.

Fold the aubergine around the ricotta and use a cocktail stick to secure well, making sure you place half a mint leaf at the seal and use the stick to secure it to the aubergine roll. Arrange stacked on plates and sprinkle the tops with the paprika.

  • Ingredients

  • 2 large eggplants (aubergines), sliced into 1cm thick slices
  • 100ml olive oil
  • 400g ricotta
  • 100g sun-dried tomatoes, finely chopped
  • 1tbsp mint, finely chopped
  • ½tsp paprika, to garnish
  • salt
  • pepper
  • Energy 1300kj 313kcal 16%
  • Fat 26g 37%
  • Saturates 9g 45%
  • Sugars 7g 8%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 8g Protein 11.9g Fibre 6.6g


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