Aubergines with ricotta and redcurrants

Aubergines with ricotta and redcurrants

Total: 45 min. | Active: 25 min.
vegetarian, gluten-free
Nutritional value / person: 179 kcal
, Fat: 15 g
, Carbohydrate: 5 g
, Protein: 6 g

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.


4 person


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:

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1 aubergine, cut into slices approx. 5 mm thick
½ tsp salt
1 tbsp olive oil

Ricotta cream

250 g ricotta
1 tbsp olive oil
1 organic lemon, grated zest and the juice
2 tsp ras el hanout
½ tsp herb salt
a little pepper
some toothpicks


50 g red currants
1 handful Micro Greens
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How it's done

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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.

To roast

Approx. 20 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool.

Ricotta cream

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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