stuffed aubergine rolls.

4 people| 20min.

What you need

  • 2 aubergines
  • 250 gr. fresh ricotta
  • rocket salad
  • fresh mint
  • sesame seeds
  • salt & pepper
  • extravirgin olive oil


Get your grill ready!

Heat grill or grill pan over medium-high heat.
Wash the aubergines and remove the stalks, then cut lenghtways into 0.5cm thick slices.
Grill aubergines until tender and slightly charred, about 3 minutes per side.
Transfer the grilled aubergines on a plate to season them with salt, pepper and extravirgin olive oil.

Meanwhile roast for few minutes the sesame seeds to extract the flavour.

Preheat the oven at 180 C°.

Lay the filling on each grilled aubergine slice – a spoon of ricotta, some rocket salad leafes and some chopped fresh mint. Finish with sesame seeds.

Roll up the aubergine slices, from the thinner end at the top down to the thicker bottom end encasing the filling.

Place the rolls on a baking tray and grill for 5-10 minutes to add a fragrant texture.

Before serving, toss the rolls with few more olive oil drops, grounded pepper and chopped fresh mint.

If you wish to do ricotta cheese by yourself, then follow the link below:

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