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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