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Stuffed aubergine rolls with ricotta, lemon and mint

 

 

stuffed aubergine rolls

Serves 6

  • 2-3 tbsp stratta lemon infused olive oil
  • 2 or 3 medium aubergines, sliced into 1cm thick lengths (to roll)
  • 250g ricotta
  • 25g mint leaves finely chopped
  • 25g chives, finely chopped
  • 10g parmigiano reggiano, finely grated

For the tomato sauce

  • 3tbsp extra virgin olive oil
  • 1 red onion, finely chopped
  • 1 garlic clove, crushed
  • 400g can chopped plum tomatoes

 

Preheat the oven to 180ºC.

Brush a little stratta lemon oil over a large baking tray and lay the aubergines in a single layer. Brush the top with the remaining lemon oil, season and bake for 20-25 minutes until soft and lightly golden.

Remove from the oven and leave to cool for 15 minutes.

Meanwhile make the tomato sauce:  Heat the extra virgin olive oil in a pan over a low heat and fry the onions and, after a couple of minutes, the garlic for around 10 minutes until softened.

Add the plum tomatoes, season and simmer gently for 30 minutes.

Spoon about half of the sauce into the base of a baking dish.

Mix the ricotta, mint, chives and parmesan for the filling and season to taste. It should be minty and full of flavour so add more herbs if needed.

When the aubergines are at room temperature, put a spoonful of the stuffing into the thin end of each slice.  Roll up and place seam-side down in the baking dish.

Spoon the remaining tomato sauce over the rolls.

Bake until the sauce is bubbling and just starting to brown – around 20 minutes.

Serve warm or at room temperature with salad leaves and crusty bread.

 

 

 

 

Categories
Stratta blog

Baked Aubergine

As promised last week, here is the recipe for the baked aubergines we cooked to accompany the lamb in the last blog.  This is one of our winter favorites and we always make sure we cook far too much so we have some left-overs to eat on the run in between bottling and looking after the grandchildren!

Five oils 250ml

  • 2 large Aubergine
  • Small tin of chopped plum tomatoes
  • 2 cloves garlic
  • 1 medium onion
  • 100ml extra virgin olive oil
  • 50ml stratta smoky Moroccan infused olive oil
  • 2 tablespoons stratta redcurrant balsamic vinegar
  • Cracked Black Pepper
  • Sea Salt
  • Optional – 2 teaspoons harissa paste

 

Split the aubergines length-ways

Criss-cross the flesh in diamond slashes 1 cm apart making sure not to pierce the skin.

Place in an oven proof dish skin side down and use the 100 ml of olive oil to cover all the cut surfaces.

Pop into a preheated oven at 170º for 20 minutes

Whilst the cooking gets underway,  finely chop the onion and garlic and mix with all the remaining ingredients.  If you like your food a little spicy, now it the time to add in the harissa paste.

When the 20 minutes is up, spread this mixture onto the aubergines making sure to cover all the cut surfaces.  Bake for a further 20-30 minutes until the aubergines are soft and unctuous.

Serve immediately with a dollop of plain yoghurt or crème fraiche.