Aubergines with ricotta and redcurrants

Name: Aubergines with ricotta and redcurrants
Prep time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 250 g ricotta; 1 aubergines; 1 organic lemons; 50 g red currants; 1 handful Micro Greens; some toothpicks; 2 tbsp olive oil; ½ tsp salt; 2 tsp ras el hanout; ½ tsp herb salt; a little pepper

Aperitif fingerfood

Total: 45 min. | Active: 25 min.

vegetarian, gluten-free

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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.

Nadja - LouMalou

Ingredients

for 4 person

Aubergines
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

Garnish
50 g	red currants
1 handful	Micro Greens

How it's done

Aubergines

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

Garnish the aubergine parcels with redcurrants and micro greens.

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