Aubergine rolls

Name: Aubergine rolls
Prep time: 45 min
Total time: 95 min
Yield: 4
Ingredients: 30 g bread; 40 g pitted mixed olives; 250 g ricotta; 40 g grated Parmesan; 2 anchovy fillets; 800 g aubergines; 1 organic lemons; 1 bunch basil; 1 bunch flat-leaf parsley; 4 piece cling film; 4 tbsp olive oil; 2 tbsp white balsamic vinegar; 8 dried tomatoes in oil; 1 tbsp capers; ½ tsp salt; salt and pepper to taste

main dish Vegetarian summer

Total: 1 hr 35 min. | Active: 45 min.

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I love summer, especially when it has a taste of the south. These aubergine rolls bring exactly that to your plate: creamy ricotta, tangy Parmesan, finely chopped sun-dried tomatoes and olives – all wrapped in fried aubergine slices. Whether served as a light main course for four or a sophisticated starter for eight, this dish becomes a true summer highlight with some crispy bread. Serve with a fresh salsa verde with basil and parsley, which wonderfully complements the dish. Sunny flavours, easy to prepare – perfect for balmy summer evenings.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 people

Aubergines
800 g	aubergines, cut lengthwise into slices approx. 5 mm thick
½ tsp	salt
2 tbsp	olive oil

Filling
250 g	ricotta
40 g	grated Parmesan
40 g	pitted mixed olives, finely chopped
8	dried tomatoes in oil, drained, finely chopped
1	organic lemon, use only ½ of grated zest
	salt and pepper to taste

Rolls
4 piece	cling film

Salsa verde
30 g	bread day old, cut into cubes
2 tbsp	white balsamic vinegar
2 tbsp	olive oil
1 bunch	basil, roughly chopped
1 bunch	flat-leaf parsley, finely chopped
1 tbsp	capers, rinsed, drained
2	anchovy fillets, as desired
½ dl	water
	salt and pepper to taste

How it's done

Aubergines

Salt the aubergines and leave to sit for approx. 30 mins. Dab the aubergines dry, brush both sides with oil. Fry the aubergines in a grill pan over a medium heat for approx. 3 mins. on each side, then remove and allow to cool. Set aside 20 attractive, equally sized aubergine slices, finely chop the remaining pieces (trimmings and small slices).

Filling

Combine the ricotta, chopped aubergine, Parmesan, olives, tomatoes, and lemon zest, season.

Rolls

Lay out cling film on the work surface. Place approx. 5 slices of aubergine on top of one another, overlapping significantly to form four rectangles. Distribute the filling in the centre of the overlapping aubergine slices, roll up the slices using the cling film and chill, wrapped in the film, for approx. 20 minutes.

Salsa verde

Puree the bread in a food processor along with all the other ingredients up to and including the water until smooth, season. Spread the sauce on the plates. Remove the aubergine rolls from the foil, arrange on top.

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