
Aubergine involtini with ricotta and cherry tomato sauce
Grilled aubergine slices rolled around lemon and basil ricotta, then baked in a cherry tomato sauce.
A recipe from the ITALAZA kitchen
Preparation 20 min · Cooking 25 min (not counting bringing the water to the boil)
A little longer than planned: 45 min.
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In the kitchen 7 steps
- Preheat the oven to 190 °C. Cut the aubergines (2 pieces) lengthwise into half-centimetre slices.
- Lightly brush them with some of the olive oil (80 ml), season with salt and grill for 2 minutes on each side in a very hot griddle pan, until pliable and marked.
- Meanwhile, fry the garlic (1 clove) in the remaining oil for 1 minute, add the cherry tomatoes (400 g) and tomato paste (10 g), season with salt and simmer for 8 minutes.
- Mix the ricotta (200 g) with the lemon zest (1 piece), half the chopped basil (1 bunch), salt and pepper.
- Place a spoonful of ricotta at one end of each aubergine slice and roll it up.
- Pour the sauce into an ovenproof dish, arrange the involtini snugly inside, seam side down, and bake for 15 minutes.
- Sprinkle with the remaining basil and serve hot or warm.
Tip: Grill the aubergines just until they become pliable: if they are overcooked, they will tear when you roll them.
Probably contains: milk · check the labels
Product labels: Sicily PGI Extra Virgin Olive Oil Barbera, Cherry Tomatoes La Fiammante – The Small Tomato, Giovanni Paudice Double Tomato Concentrate



