- Aubergine Involtini With Chickpeas.jpg (68.41 KiB) Viewed 8 times
Preparation time: 20 minutes
Cooking time: 1 hour 20 minutes
Serves: 4
No nutritional information available.
Ingredients
- 3 aubergines
- 4 tbsp olive oil, plus a drizzle
- 500g ricotta
- 20g parmesan or vegetarian alternative, grated, plus extra to serve
- 1 lemon, zested
- A pinch of chilli flakes (optional), plus extra to serve
- 30g fresh basil
- 10g fresh mint leaves
For the sauce:
- 1 tbsp olive oil
- 3 garlic cloves
- 2 x 400g cans chopped or crushed tomatoes
- 1 tsp chilli flakes (optional)
- 2 tsp red wine vinegar
- 2 tsp sugar
- 400g can chickpeas, drained
Method
1. Trim the ends from the aubergines, then slice lengthways into 5mm-thick strips. You will get 6 - 7 slices from each. Lightly brush all over with olive oil, season with salt, then cook in a griddle pan over a medium heat for 3 - 4 minutes on each side, until lightly charred and soft. Transfer to a plate and set aside to cool.
2. For the sauce, heat the oil in a shallow ovenproof pan over a low - medium heat and cook the garlic for 1 - 2 minutes, until fragrant but not coloured. Add the tomatoes, chilli flakes (if using), vinegar and sugar, and season. Simmer for 15 minutes, or until slightly thickened. Stir in the chickpeas and remove from the heat.
3. In a bowl, mix the ricotta, parmesan, lemon zest, chilli flakes (if using), most of the basil and all of the mint. Season well.
4. Heat the oven to 200°C/Fan 180°C/Gas Mark 6. Working with one aubergine slice at a time, spoon a small dollop of the ricotta mixture over one end, then roll up neatly. Arrange, seam-side down, in the sauce. Repeat with the remaining slices and filling. Scatter with parmesan and a pinch of chilli flakes, if you like. Drizzle with oil and bake for 40 - 45 minutes, until bubbling and golden on top. Serve scattered with the remaining basil leaves.
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