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Sun-dried Tomato, Ricotta & Chorizo Aubergine Roll-ups recipe

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 |
    8 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 25 mins
Categories: Picnic, Snacks, Vegetables
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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.