Oven baked aubergine stuffed with warm ricotta, parmesan cheese, crushed walnuts and basil and served in a rich creamy tomato sauce with a pinch of red pepper flakes. This healthy vegetarian meal is completely comforting and satisfying , best served with a an accompaniment dish of couscous.
Oven baked aubergine stuffed with warm ricotta, parmesan cheese, crushed walnuts and basil and served in a rich creamy tomato sauce with a pinch of red pepper flakes. This healthy vegetarian meal is completely comforting and satisfying , best served with a an accompaniment dish of couscous.
Yields4 Servings Prep Time10 minsCook Time45 minsTotal Time55 mins
4 tbsp olive oil 2 aubergines salt & pepper 250 g ricotta 85 g parmesan, grated zest & juice of 1 small organic lemon ½ cup walnuts, crushed ⅓ cup basil leaves, chopped 2 tbsp olive oil 3 garlic cloves 1 can diced tomatoes large pinch of chilli flakes ⅓ water from can 3 tbsp basil leaves, chopped
11. Preheat the oven to 200C. Cut the green tops off the aubergines and slice them lengthways into 1/3 inch slices, about 6 slices per aubergine. Place on a baking tray and brush both sides of each aubergine slice with 4 tbsp olive oil and season with salt & pepper. Bake in the oven for about 25-30 minutes or until softened. Remove from the oven and leave to cool slightly, about 10 minutes.
2. Meanwhile in a medium size bowl mix together the ricotta, half of the parmesan cheese , lemon juice & lemon zest, crushed walnuts and 1/3 cup chopped basil.
3. In a large skillet heat 2 tbsp of olive oil over medium heat. Add in the sliced garlic and sauté for 1-2 minutes until browned and softened. Pour in the can of tomato pulp and add in a large pinch of red pepper flakes. Combine all together and simmer for just 10 minutes until the sauce has thickened. Add in 1/4 cup of water from the can and simmer a further 4-5 minutes.
4. Spoon about 2 tbsp of the ricotta mixture onto each aubergine slice and gently roll them up starting from the widest end. Place the aubergine in the pan, spoon some of the sauce on top of tehe aubergine rolls and sprinkle the rest of the Parmesan cheese over. Place in the oven at 180C for 20 minutes. Once done remove from the oven and garnish with some chopped basil.
1. Preheat the oven to 200C. Cut the green tops off the aubergines and slice them lengthways into 1/3 inch slices, about 6 slices per aubergine. Place on a baking tray and brush both sides of each aubergine slice with 4 tbsp olive oil and season with salt & pepper. Bake in the oven for about 25-30 minutes or until softened. Remove from the oven and leave to cool slightly, about 10 minutes.
2. Meanwhile in a medium size bowl mix together the ricotta, half of the parmesan cheese , lemon juice & lemon zest, crushed walnuts and 1/3 cup chopped basil.
3. In a large skillet heat 2 tbsp of olive oil over medium heat. Add in the sliced garlic and sauté for 1-2 minutes until browned and softened. Pour in the can of tomato pulp and add in a large pinch of red pepper flakes. Combine all together and simmer for just 10 minutes until the sauce has thickened. Add in 1/4 cup of water from the can and simmer a further 4-5 minutes.
4. Spoon about 2 tbsp of the ricotta mixture onto each aubergine slice and gently roll them up starting from the widest end. Place the aubergine in the pan, spoon some of the sauce on top of tehe aubergine rolls and sprinkle the rest of the Parmesan cheese over. Place in the oven at 180C for 20 minutes. Once done remove from the oven and garnish with some chopped basil.
Ingredients
Directions
1. Preheat the oven to 200C. Cut the green tops off the aubergines and slice them lengthways into 1/3 inch slices, about 6 slices per aubergine. Place on a baking tray and brush both sides of each aubergine slice with 4 tbsp olive oil and season with salt & pepper. Bake in the oven for about 25-30 minutes or until softened. Remove from the oven and leave to cool slightly, about 10 minutes.
2. Meanwhile in a medium size bowl mix together the ricotta, half of the parmesan cheese , lemon juice & lemon zest, crushed walnuts and 1/3 cup chopped basil.
3. In a large skillet heat 2 tbsp of olive oil over medium heat. Add in the sliced garlic and sauté for 1-2 minutes until browned and softened. Pour in the can of tomato pulp and add in a large pinch of red pepper flakes. Combine all together and simmer for just 10 minutes until the sauce has thickened. Add in 1/4 cup of water from the can and simmer a further 4-5 minutes.
4. Spoon about 2 tbsp of the ricotta mixture onto each aubergine slice and gently roll them up starting from the widest end. Place the aubergine in the pan, spoon some of the sauce on top of tehe aubergine rolls and sprinkle the rest of the Parmesan cheese over. Place in the oven at 180C for 20 minutes. Once done remove from the oven and garnish with some chopped basil.