Aubergine roll stuffed with ricotta cheese and baked with tomato and pepper sauce - a FIT dish
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
Method:
- 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.
See other recipes for
FullSteam oven
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