Recipe
Cheese-Stuffed Grilled Aubergine Rolls
Tender grilled aubergine wraps around ricotta, mozzarella, basil and roasted red peppers, then bakes under a golden vegetarian cheese topping. An Italian-inspired starter or light supper with a rich centre and bright finish.
Ingredients
Method
25 mins prep20 mins cook45 mins total
Heat the oven to 180°C/160°C fan/gas mark 4. Brush the aubergine slices with the olive oil and season with the salt and black pepper.
Heat a griddle pan over a high heat. Grill the aubergine in batches for about 2 minutes on each side, until tender and flexible, then set aside.
Mix the ricotta, mozzarella, egg yolk and half of the vegetarian hard cheese in a bowl. Fold in the roasted red peppers and basil, then season to taste.
Spread the tomato sauce over the base of a snug ovenproof dish. Put a spoonful of filling at one end of each aubergine slice, roll up firmly and arrange the rolls seam-side down in the dish.
Scatter over the remaining vegetarian hard cheese and bake for 20 minutes, until the filling is hot and the top is lightly browned. Rest for 5 minutes before serving.
About this recipe
These aubergine rolls make a generous vegetarian centrepiece without feeling heavy. Long slices are grilled until supple, then wrapped around a creamy filling of ricotta, mozzarella, vegetarian hard cheese, basil and roasted red peppers. A little tomato sauce underneath keeps the rolls tender as they bake.
The recipe is well suited to a relaxed dinner party or a lunch with a crisp salad. Grilling the aubergine first gives it a lightly smoky edge and makes each slice flexible enough to roll neatly; the short bake then melts the filling and browns the cheese on top. Assemble the dish ahead, then bake just before serving.
