BBC Food - Recipes - Stuffed aubergine rolls
Aubergines stuffed with ricotta and baked in a rich tomato sauce make a delicious vegetarian dinner. Serve with green salad and crusty bread.
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Ingredients
- 2 aubergines , cut lengthways into 0.5cm/¼ in thick strips
- salt
- freshly ground black pepper
- olive oil , for brushing
- 150g/5oz ricotta
- 150g/5oz buffalo mozzarella
- pinch freshly grated nutmeg
- 2 spring onions , finely chopped
- 250ml/8fl oz extra virgin olive oil
- 450g/1lb cherry tomatoes , halved
- 1 garlic clove, crushed
- pinch sugar
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