Aubergine rolls with zucchini and red pepper
Published on July 25, 2014 | In By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 810
    • 8-10 rolls
    • Difficulty Level

Aubergine rolls with ricotta, zucchini, sweet pepper, basil and pine nuts. A beautiful dish full of colours and flavours. Perfect when it is summer and the garden is full of herbs, peppers, aubergines and zucchini.

Here the vegetables are pan fried but you can grill them as well, making it a really quick dish when the grill is turned on anyway for roasting meat or fish. Grill the sweet peppers as well or roast them over open fire.

I prefer the aubergine and zucchini slightly golden and very tender. I find the flavours more subtle and fit for the ricotta mix, than the flavours of hard-roasted vegetables but roast them to any colour you like.

The aubergine rolls are best when made just before serving but if you find yourself in lack of time and in need to plan ahead, roast the vegetables and pine nuts a few hours before your guests arrive. Just before serving, add the ricotta mix and make the rolls.

 

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Ingredients

  • 1 large aubergine
  • 1 zucchine
  • 2 long sweet red peppers
  • Olive oil
  • Salt
  • Pepper
  • 200 g ricotta cheese
  • 1 handful of basil. One half chopped, the other half whole
  • 40 g pine nuts

Nutrition Info

Instructions

  1. Cut the aubergine and zucchine into slices lengthwise, 3-5 mm thick. Heat a pan on medium heat, add a bit of olive oil and fry the slices until soft and tender. Let them get a bit of colour.
  2. Grill the whole peppers in the oven or on a grill until the skin blackens and blisters. Place the hot peppers in a heatproof plastic bag or container and seal tightly. Let the peppers cool. When cool enough to handle, remove the skin from the peppers along with the seeds. Cut the peppers into long strips, width about the same as the zucchine and aubergine.
  3. In a bowl mix ricotta with the chopped basil. Season with salt and pepper.
  4. Toast the pine nuts on a dry pan on medium heat until golden brown.
  5. Sprinkle the aubergine slices with salt and pepper. Place a slice of zucchine on top and then a slice of red pepper.
  6. Place a tablespoon of ricotta mix, one third from the end, and a basil leaf. Fold over and roll.
  7. Place the aubergine rolls on a dish. Scatter the pine nuts and garnish with few basil leaves.

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