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
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)
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.