Aubergine Involtini
As we are bang in the middle of aubergine season, I couldn’t miss the chance to share one of my new favourites this year. Quick & simple to make, these Aubergine Involtini are packed with summery flavours!
Strips of charred aubergine are wrapped around a layer of creamy whipped ricotta, topped with sun-dried tomatoes & fresh rocket leaves, that will keep you coming back for more. Whip them up as part of a mezze to share, an appetiser or simply tuck into them as a light & refreshing lunch. They tend to be consumed at the speed of light, so don’t hesitate to make plenty & enjoy!
- Vegetarian Recipe -
AUBERGINES INVOLTINI
1 aubergine
100g of ricotta
50g of arugula salad
80g of sun-dried tomatoes
2 tablespoons of extra virgin olive oil
Fleur de sel
Preheat the oven to 220°C.
Wash the aubergines and slice them lengthwise into thin strips (approx 3mm thick).
Place the aubergine slices on a baking sheet lined with parchment paper. Pat down with salt & drizzle lightly with olive oil.
Roast in the oven for 10-15 minutes, until golden.
In the meantime, slice the sun-dried tomatoes into thin strips.
Whip the ricotta in a bowl and season with salt & pepper.
Remove the aubergines from the oven and leave to cool slightly before garnishing.
Spread a spoonful of whipped ricotta onto each of the aubergine slices.
Add a couple of slices of sun-dried tomatoes and some arugula.
Roll the aubergines and seal them using cocktail picks (optional).
Reserve in the fridge until ready to serve.
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