Aubergine involtini

1. 1

   Preheat the oven to 180C/160C Fan/Gas 4. Toss the aubergine slices with the olive oil and season well.

2. 2

   Heat a griddle pan over a high heat. When the pan is hot, grill the aubergine strips for 2 minutes on each side, until slightly browned and tender.

3. 3

   Mix the ricotta, mozzarella, egg yolk and half the vegetarian hard cheese in a bowl. Stir in the chopped peppers and basil and season well.

4. 4

   Lay the aubergine strips out on a work surface and spread each one with a teaspoon of tomato sauce. Put a dessert spoon of the cheese mixture at one end and roll up the aubergine.

5. 5

   Place the aubergine parcels into an ovenproof baking dish, so they all fit snugly. Sprinkle with the rest of the hard cheese. Bake for 15 minutes, then serve.

1 serving ≈ 225 g

Nutrition values are estimates. - means data is unavailable.