**Grilled Aubergine Rolls filled with Lemon and Herb Ricotta** Needs fixing
- Prep Time: 20
- Cook Time: 10-15
- Total Time: 0 hours
- Yield: 2-4
- Category: Cheese & Dairy; Main Ingredient; Meals and Courses; Sides; Special Diets; Starters; Vegetables; Vegetarian
Description
Vegetarian aubergine rolls that you simply cannot resist!
Ingredients
1 large aubergine (brinjal) – about 24 cm in length and 15 cm wide
2 Tbsp (30 ml) olive oil
2 cloves garlic, crushed
salt and pepper
Parmesan-infused oil for drizzling
Italian parsley for garnishing
zest of 1 lemon
Filling
about 250 g ricotta cheese
juice and zest of 1 large lemon
½ C (125 ml) combination of fresh basil, parsley and mint, chopped
salt and pepper
Instructions
Cut the aubergine in half lengthways. Slice each half into long 1 cm slices down the length so that you can roll them up with the filling.
Heat a griddle pan. Lightly grill the aubergine slices with olive oil and garlic, and season with salt and pepper to taste. Grill for about 1 minute a side. When soft and charred on both sides, remove from the pan and set aside. Cover with plastic wrap – this helps them to soften.
For the filling, combine all the ingredients and season well.
Top each grilled aubergine slice with 1 tsp (5 ml) of filling. Spread out the mixture and roll up. Arrange the aubergine rolls on a platter or individual plates and drizzle with Parmesan-infused oil. Garnish with some parsley and lemon zest.
Serve with one of the following: al dente linguine; a tomato and rocket salad; freshly made tomato and basil sauce; or, for a meat option, serve with lamb chops.
