Aubergine roll stuffed with ricotta cheese and baked with tomato and pepper sauce - a FIT dish

  • Fullsteam Oven
  • Cooking cycle: P09S / S09 / Roasting with steam
  • 25 min
  • Vege

Ingredients (serves 4)

  • Aubergines 2 pcs.
  • Salt and pepper to taste
  • Olive oil to pour over to pour
  • Ricotta 2 packs / 0.400g
  • Radish sprouts 1 pack

Tomato and pepper sauce

  • White onion 1 pcs.
  • Garlic cloves 4 pcs.
  • Olive oil 4 tbsp
  • Semi-sweet red wine 1 glass
  • Sliced tomatoes 2 cans / 800g
  • Vegetable sauce, preferably Ajvar 1 jar, approx. 250g
  • Salt and pepper to taste
  • Vanilla stick to taste
  • Poppy seeds 2tbsp


  • Cut aubergines into thin slices, season with salt and pepper and drizzle with olive oil.
  • Spread the aubergine slices out on a board, spoon ricotta cheese over the slices and fold inwards to form a roll.
  • Transfer to a baking tray lined with paper, pour over with a thick sauce - see below for the sauce recipe.
  • Place the tin in the oven and bake for 25 minutes on the Roasting with steam / P09S cycle.
  • When the dish is ready, transfer to a plate, garnish with sprouts and drizzle with olive oil.

Tomato and pepper sauce

  • Fry onions and garlic in olive oil, pour in red wine and reduce over low heat.
  • Then add tomatoes, tomato sauce and simmer until thick. Season to taste.

Chef's suggestion:

To get rid of the bitterness from aubergines, slice them, sprinkle with salt, wait a minute and collect the resulting juice. Wipe dry with a towel or scrape it off with a knife. You can replace a vanilla stick with half a teaspoon of natural extract or a packet of about 8g of real vanilla sugar.

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FullSteam oven