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Aubergine Involtini | From the Oven
(0)
50 min
Under an hour
Gurkerl Küche
Cremig gefüllte Auberginen-Röllchen mit Ricotta und frischem Basilikum, im Backrohr auf fruchtiger Tomatensauce überbacken. Ein mediterraner Sommerklassiker!
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat. Wash the aubergines, cut off the ends, and slice them lengthwise into approx. 5 mm thin slices.
Place the aubergine slices on a baking sheet lined with baking paper, brush thinly with 2 tbsp of olive oil, and salt lightly. Bake in the preheated oven for about 10–12 minutes until they are soft and pliable. Remove and let cool slightly.
Filling & Sauce Base
In a bowl, mix the ricotta with the egg, half of the grated Parmesan, finely chopped garlic, and finely sliced basil. Season to taste with salt and pepper.
Chef's tip
Tip: For an extra fine touch, you can mix some lemon zest or sun-dried tomatoes into the ricotta mixture.
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