Italian Aubergine Ricotta and Pasta

Italian Aubergine Ricotta and Pasta Recipe

A tasty italian aubergine pasta
Yield: 5    Preparation Time:     Cooking Time:
This is an incredibly tasty meal that is high in protein, vitamin B12 and calcium. A fresh green salad goes well with this dish


1 large aubergine, stem removed
3 x 400g tins of chopped tomatoes, drained
150 ml olive oil
250g Ricotta cheese
50g grated Parmesan cheese
150g Mozzarella cheese, grated
375g long pasta, tagliatelli or spaghetti
Olive oil or butter for the pasta
Salt and pepper
Dried oregano, for sprinkling

Recipe Instructions

Preheat the oven to 190C.

Prepare the aubergine.
Slice the aubergine lengthways into 1cm slices, cutting 10 slices in all. Discard the peel from the outside slices. Sprinkle the salt over the slices and let them sit for 20 minutes. Once the 20 minutes is up, pat them dry with paper towel.

Cook the aubergine.
Heat a little of the oil in a large frying pan and fry the aubergine slices for 3 minutes on each side. You will need to cook the slices in batches. Once the slices have browned lightly, remove them from the oil and set them aside while you cook the remaining slices.

Make the rolls.
Place the aubergine slices next to each other and spoon the Ricotta along one side of each slice. Sprinkle over a little oregano. Roll up each slice and place it cut side down so that it does not unroll.

Bake the rolls.
Pour a little of the chopped tomatoes into an ovenproof dish and place the rolls in the dish (cut side down). Pour over the rest of the tomatoes, scatter over the Mozzarella and sprinkle the Parmesan on top. Place in the oven and bake for 15 minutes until the cheese is bubbling and beginning to brown.

Cook the pasta.
Boil the pasta in a little salted water and drain and toss it in olive oil, pepper and salt.

Serve the pasta with the aubergine rolls.


Side Dish