Aubergine Rolls with Ricotta & Proscuitto
Easy
Make your vegetarian friends feel loved with this comfort food classic. Courtesy of blogger Rowena Dumlao-Giardina www.apronandsneakers.com/2011/07/aubergine-rolls-with-ricotta-speck.html
PREP IN
10 MIN
COOK IN
55 MIN
SERVE
4
Aubergine Rolls with Ricotta & Proscuitto
Easy
PREP IN
10 MIN
COOK IN
55 MIN
SERVE
4
Introduction
Make your vegetarian friends feel loved with this comfort food classic. Courtesy of blogger Rowena Dumlao-Giardina www.apronandsneakers.com/2011/07/aubergine-rolls-with-ricotta-speck.html
Ingredients
- 200g mozzarella
- 200g ricotta
- 3-4 medium aubergines, sliced lengthwise
- 70g Proscuitto, chopped
- 1tin chopped tomatoes
- 60ml water
- dried oregano
- 1/4 onion, chopped finely
- basil
- extra virgin olive oil
- salt and pepper
Method
- 1. Firstly, make the tomato sauce. Fry the chopped onion in a saucepan with extra virgin olive oil.Add the tomatoes and water and cook over a low heat for 30 minutes. Season with oregano, salt & pepper and set aside.
- 2. While the sauce is cooking, fry the aubergines on both sides. Preheat the oven to 180°C/350°F/gas mark 4.
- 3. To prepare the rolls, put one slice of aubergine on a plate. Lay one basil leaf, some proscuitto, a dollop of ricotta and a sprinkle of Parmesan. Roll to close.
- 4. Put rolls in an oiled baking dish. When the baking dish is full, pour the tomato sauce on top. Sprinkle with Parmesan and olive oil and bake for ten minutes.
- 5. Take out the baking dish and sprinkle the chopped mozzarella on top and bake for a further ten minutes, until the cheese is melted.
