Ricotta Stuffed Aubergine With Tomato Basil Salsa
  1. Preheat oven to 190C degrees

  2. Lay aubergine slices out on paper towel and salt them

  3. Leave for 10 minutes and dab away excess water

  4. Lay slices on baking trays, drizzle over olive oil, garlic powder, thyme and pepper

  5. Place into oven for about 20 minutes or until soft and a little golden

  6. Set saucepan to medium heat, add 2 tbsp olive oil followed by onion

  7. Fry for 3 minutes and then add garlic

  8. Bring heat down to simmer for 1 minute before adding tomato purée

  9. Cook for 2 minutes and then pour in tin of tomatoes

  10. Season with salt and pepper and simmer for 10 minutes to thicken

  11. Stir through grated cheese and check seasoning

  12. Mix together ingredients for ricotta in a bowl and same for salsa

  13. Turn oven to 200C

  14. Add a generous 1 tbsp ricotta to each aubergine slice and roll up

  15. Add tomato sauce to a 9 inch baking tray and place aubergine rolls inside in rows

  16. Season and drizzle a little oil on top

  17. Bake in the middle of the oven for about 30 minutes until it's bubbling and golden on top

  18. Serve hot

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍽️Main Dish

Cuisine🇮🇹Italian

Occasions🍽️Dinner Party📆Everyday

Season☀️Summer

DifficultyMedium ⏰ 45m

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