As you all know by now, I spend a lot of my free time pottering about in the kitchen and mixing ingredients just to see what come out, because why not? To me cooking is nothing if not fun. So here I am with aubergine roll ups! I have seen variations of this recipe online but as always I have added my own twists and after different combinations decided this is the one that works for me. Having said that please don’t feel limited to use the same filling, after the ricotta, egg, Parmesan and herbs the rest is up to you. Have some Sundried tomato? Chuck them in. Mince meat? Why not! Anyway my point is, with this recipe, as with all cooking, the world is your oyster.
- 1 large aubergine cut in vertical slices
- 1 tub of ricotta
- 1 tablespoon of dried oregano
- 1 egg
- 1 cup of Parmesan
- 1/2 cup of spinach
- 1/2 cup of button mushroom
- 2 cups of pre prepared tomato sauce with herbs (for ready made one I reccomend Loyd Grossman tomato and basil)
- 2 tablespoons of breadcrumbs
Preheat oven to 150
Start by placing your sliced aubergine on an oven rack of sheet of parchment paper drizzle both sides with salt and let if rest for 15 minutes
Take a sheet of kitchen paper and pat your aubergines dry, a lot of juice should come out at this moment, then brush both sides with olive oil drizzle some pepper and bake for 20 minutes.
Meanwhile mix your ricotta, parmesan, fresh basil, dried oregano, egg, salt and pepper, chilli flakes and cooled down spinach and mushrooms. Mix well and set aside.
Once your aubergine are out of the oven take one, spread a tablespoon of your filling on it and roll it on itself, then place it in your dish on top of the sauce. Repeat with the rest of the aubergine.
Bake at 200 for 25 minutes.