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Sun-dried Tomato, Ricotta & Chorizo Aubergine Roll-ups
Aubergine roll-ups are perfect as a side or snack and the chorizo gives it great flavour.
- Serves: 8 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 25 mins
Ingredients
2 aubergines, very thinly sliced lengthwise
3 Tbsp (45 ml) olive oil
100 g sun dried tomatoes, drained and chopped
100 g ricotta cheese
70g chorizo, chopped
into small pieces
Salt and freshly ground
black pepper, to taste
Micro herbs, for garnishing (we used micro crimson leaf)
Method
Preheat the oven to 200 °C.
Place the slices of aubergine onto a baking paper lined baking tray, brush with olive oil and season with salt. Bake for about 15 minutes, until tender.
Preheat a grill pan over high heat. Chargrill the aubergine slices in batches, for 3 minutes per side. Remove from the pan and set aside to cool.
Heat a frying pan over moderate heat and pan-fry the chorizo pieces for a couple of minutes.
Mix the sun dried tomatoes, ricotta and chorizo in a large mixing bowl. Season to taste.
Place a generous tablespoon of filling onto the end of each slice of aubergine.
Roll up tightly, securing with a cocktail stick, if necessary. Garnish with micro herbs and serve immediately.
