Baked aubergine and ricotta rolls with bread

Ingredients

For 1 serving

• Eggplant250 g
• Ricotta100 g
• Parmigiano Reggiano15 g
• Tomato passata150 g
• Basilto taste
• Bread50 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Preheat a conventional oven to 190 °C. Wash and trim the aubergines and slice them lengthways about 5 mm thick.
2. Heat a griddle or non-stick pan over high heat and grill the slices for 2 minutes per side, until soft and pliable with dark grill marks; salt them lightly.
3. Meanwhile mix the ricotta in a bowl with half the grated Parmigiano Reggiano, the torn basil, salt and black pepper until smooth.
4. Spread a spoonful of the filling on each aubergine slice and roll it up from the short end.
5. Pour the tomato passata into a small baking dish and season it with the oil and a pinch of salt; lay the rolls in it seam side down so they don't open, and sprinkle with the remaining Parmigiano.
6. Bake for 20 minutes, until the tomato is bubbling and the top is golden; serve with a few basil leaves and the bread.