Equipment
* optional
Ingredients
Aubergine Base
- 2 aubergine, medium, ends trimmed
- 45 ml olive oil
- 3 g fine sea salt
Fresh Tomato Sauce
- 30 ml extra virgin olive oil
- 2 garlic, minced
- 800 g fresh plum tomatoes, chopped
- 5 g fresh basil leaves
- 2 g fine sea salt
- 1 g black pepper, freshly ground
Ricotta Filling
- 250 g whole milk ricotta, drained of excess liquid
- 100 g low-moisture mozzarella, grated
- 30 g parmesan cheese, finely grated
- 1 egg, large, beaten
- 5 g fresh basil, finely chopped
- 1 g ground nutmeg
- 2 g fine sea salt
Topping
- 50 g low-moisture mozzarella, grated
- 15 g parmesan cheese, finely grated
Nutrition (per serving)
Method
Preheat the oven to 200 C or 400 F and line a large baking sheet with parchment paper.
Slice the aubergines lengthwise into even 5mm thick planks using a mandoline or a sharp knife, yielding about 12 good slices.
Arrange the aubergine slices in a single layer on the prepared baking sheet. Brush both sides lightly with olive oil using a pastry brush, then season evenly with the fine sea salt.
Roast the aubergine slices in the preheated oven at 200 C or 400 F for 15 minutes until they are pliable, softened, and slightly golden.
Remove the aubergines from the oven and allow them to cool on the baking sheet until they can be handled comfortably.
While the aubergines cool, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and saute for 1 minute until highly fragrant but not browned.
Add the chopped fresh plum tomatoes, whole basil leaves, fine sea salt, and black pepper to the skillet. Simmer gently over medium-low heat for 15 minutes, crushing the tomatoes slightly with a spoon, until the mixture reduces into a rich, chunky sauce.
In a mixing bowl, combine the drained ricotta, grated mozzarella, parmesan, beaten egg, chopped basil, ground nutmeg, and salt. Mix thoroughly until the filling is homogenous.
Spread half of the freshly prepared tomato sauce evenly across the bottom of a 20x30cm baking dish.
Working with one cooled aubergine slice at a time, place approximately 30g of the ricotta filling onto the wider end of the slice.
Roll the aubergine slice snugly around the filling, moving toward the empty end, taking care not to squeeze the filling out the sides.
Place the rolled aubergine seam-side down into the sauce-lined baking dish. Repeat the filling and rolling process with the remaining slices.
Spoon the remaining tomato sauce evenly over the tops of the arranged aubergine rolls.
Sprinkle the topping portion of mozzarella and parmesan evenly across the top of the dish.
Bake in the preheated oven at 200 C or 400 F for 20 to 25 minutes. Ensure the internal temperature of the rolls reaches 74 C or 165 F to safely cook the egg in the filling.
Remove the baking dish from the oven and let it rest for 10 minutes before serving. This allows the cheese to set slightly, making the rolls easier to serve intact.
Chef's Notes
- Draining your ricotta is critical for a tight, stable filling. Even good quality store-bought ricotta contains excess whey that will seep out during baking.
- Using a mandoline guarantees uniform cooking and perfect rolling. If using a knife, take your time to ensure the planks are consistent in thickness.
- Pre-roasting the aubergine slices instead of frying them traditional style drastically cuts down on oil absorption while still yielding a tender texture.
- If fresh plum tomatoes are out of season or pale, substitute with a high-quality canned passata or whole peeled San Marzano tomatoes for a richer flavor profile.
Storage
Refrigerator: 4 days — Store in an airtight container once completely cooled.
Freezer: 1 month — Freeze unbaked or baked in a sealed container; thaw completely in the refrigerator before baking or reheating.
Reheating: Reheat in a 175 C oven covered with foil for 15-20 minutes, or microwave until the center reaches 74 C.
