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Aubergine, ricotta & lemon involtini
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4 tbsp olive oil
2 aubergines, trimmed and cut into 0.7cm-thick strips
30g unsalted butter
A few sprigs sage, leaves only
2 large cloves garlic, finely sliced
400g can chopped tomatoes
1 unwaxed lemon, zest and juice
75g Parmigiano Reggiano, finely grated
½ x 25g pack basil, leaves only
1. Preheat the oven to 200ºC, gas mark 6. Brush 2 baking trays with 2 tbsp oil. Spread the aubergine out on the trays and brush with oil; season. Roast for 15-18 minutes, until golden.
2. Meanwhile, put the butter in a medium saucepan with the sage and garlic; fry for 2 minutes on a medium-low heat until golden. Add the tomatoes and ½ a can of water. Season and bring to the boil. Reduce the heat; simmer for 10-15 minutes until thickened and rich. Put the ricotta in a bowl with the lemon zest and juice, and ½ the grated cheese; mix and season.
3. When the aubergine is ready, leave to cool for 5 minutes. Pour the tomato sauce into a baking dish roughly 24cm x 18cm. Take an aubergine slice and spoon about 1 tbsp ricotta mixture onto the wider end. Roll it up. Repeat with all the aubergine slices and filling. Put the involtini into the tomato sauce, seam-side down. Tear over the basil, drizzle with the remaining oil and scatter over the remaining grated cheese. Bake for 25-30 minutes, until golden brown on top, then leave to stand for 5 minutes before serving.
Typical values per serving:
This recipe was first published in May 2021.