This dish is quick to make, incredibly tasty and a feast for the eyes, too. Whether you serve it as an aperitif, accompaniment or snack, you'll definitely win people over with this dish. Thanks to their slight acidity, redcurrants are a perfect addition. If they are not in season, however, pomegranate seeds will also go well with these aubergines.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Spread the aubergines on a baking tray lined with baking paper. Sprinkle with salt, leave to absorb for approx. 10 mins. Dab with kitchen towel, brush with oil.
Approx. 20 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool.
Mix the ricotta with all of the ingredients up to and including the ras el hanout, season. Spoon approx. 1 tbsp of ricotta cream onto each of the aubergines, make into crescent shapes, secure with toothpicks.
Garnish the aubergine parcels with redcurrants and micro greens.
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