recipes
Aubergine rolls with bruschetta mix
Serves:
Ingredients
For the aubergine rolls
1 aubergine
100g ricotta cheese
5 slices Parma ham
½ tbsp grain mustard
Chopped parsley
A pinch of nutmeg
Salt and pepper
For the bruschetta mix
- 2 tomatoes, chopped.
- Fresh basil
- 1 small onion finely chopped
- Fresh coriander leaves
- A squeeze of lemon juice
- Extra virgin olive oil
Method
Slice the aubergines lengthwise, season and grill. Chop one slice of Parma ham and mix in a bowl together with ricotta, mustard, nutmeg, parsley, salt and pepper. Spread the ricotta mix on each slice of aubergine and roll, and then roll again in a slice of Parma-ham. Leave it to set in fridge for 30 minutes. Mix all bruschetta ingredients in a bowl and serve together with toasted bread and aubergine rolls.
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