Ricotta-Stuffed Aubergine with Tomato Sauce & Basil Salsa

This simple yet elegant vegetarian main is perfect for laidback dinner parties or weeknight meals. Tender aubergine slices are rolled with creamy ricotta, baked in a rich tomato sauce, and finished with a zingy basil salsa. Serve with a fresh salad and seasonal asparagus—and don’t forget a crisp glass of white wine.

Serves: 4 (as a main with sides)
Prep time: 25 minutes Cook time: 50 minutes Dietary: Vegetarian

Ingredients

Aubergine

  • 2 medium aubergines, sliced lengthways into 1cm slices

  • 3 tbsp olive oil

  • ⅓ tsp garlic powder

  • A few sprigs of thyme

  • Salt + pepper

Tomato sauce

  • 2 tbsp olive oil

  • ½ red onion, diced

  • 2 garlic cloves, diced

  • 1 tbsp tomato purée

  • 1 tin peeled plum tomatoes

  • 40g Grana Padano, grated

Ricotta filling

  • 250g ricotta

  • 30g Grana Padano, grated

Basil salsa

  • 25g fresh basil, roughly chopped

  • 50ml olive oil

  • Zest of 1 lemon + juice of half

  • 1 tbsp balsamic vinegar

  • Salt + pepper

Method

  1. Preheat oven to 190°C (fan). Lay aubergine slices on kitchen paper, sprinkle with salt, and leave for 10 minutes. Dab away any moisture.

  2. Place aubergine slices on a lined baking tray. Drizzle with olive oil, garlic powder, thyme and a little pepper. Roast for 20 minutes until soft and golden.

  3. Make the tomato sauce: In a saucepan over medium heat, warm the oil and cook onion for 3 minutes. Add garlic, cook 1 minute, then stir in tomato purée. Cook for 2 minutes. Add tinned tomatoes, season, and simmer for 10 minutes. Stir through cheese and check seasoning.

  4. Prepare ricotta: In a bowl, mix ricotta and grated Grana Padano.

  5. Make basil salsa: Combine basil, olive oil, lemon zest and juice, balsamic, salt and pepper in a small bowl.

  6. Assemble: Increase oven temp to 200°C. Place 1 tbsp ricotta mixture onto each aubergine slice and roll. Add tomato sauce to a 9-inch baking tray and arrange the aubergine rolls in rows. Season and drizzle with a little oil.

  7. Bake for 30 minutes until golden and bubbling. Serve warm or at room temperature with the basil salsa spooned over the top.

Add a crisp salad and roast new season asparagus on the side for the perfect dinner party.

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