Aubergine-Ricotta Rolls

I made this as a starter / canapé. Would be enough for 4 people I think (though there were three of us.) They would also be good as a kind of GF cannelloni, covered with passata and parmesan and then baked/grilled in an oven dish. It’s a pretty easy canapé/starter. If I’d have thought of it, I’d have served them on some rocket leaves.


One aubergine, sliced in thin lengthways slices (this is a little fiddly, take your time).

150g of ricotta

25g Parmesan, freshly grated

1/2 tablespoon of whole coriander seeds

small bunch of fresh mint

Olive oil

1/2 lemon

Cocktail sticks

How to make:

Brush each slice of aubergine with olive oil and sprinkle with a little salt. Place on a hot griddle pan and cook each side until there are blackened lines on it and the flesh is properly soft. Set aside on a plate and wait to cool. (If it’s hot the cheese will go everywhere)

Just before eating –

Lightly toast the coriander seeds in a dry pan until just aromatic (do not burn!). Chop the mint quite finely. Grate the parmesan.

In a bowl, mix the ricotta with the coriander seeds, the mint, the parmesan, a good pinch of salt and a grind of black pepper. Spoon a heaped teaspoon into the centre of each slice of *cooled* aubergine and roll up. Hold in place with a cocktail stick. Repeat until all done. Put on a plate, drizzle with olive oil and squeeze over a little lemon juice, and serve.


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