Aubergine Involtini with Ricotta & Rucola

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Aubergine Involtini with Ricotta & Rucola



  • 2 Aubergines
  • 300g Ricotta
  • 50g Chopped Rucola
  • Cherry tomatoes.
  • 1 egg beaten
  • Salt & Pepper
  • Freshly made tomato sauce (see below)
  • Freshly grated parmesan


Slice the aubergines lengthwise.  Using a grill pan, cook the aubergines on both sides in olive oil.  Set aside.  Use the longest and widest slices for this dish.

In a bowl, combine the ricotta with the chopped rucola, a tablespoon of Parmesan cheese, salt and pepper and the beaten egg.

Take an oven proof dish and cover the bottom with half of the tomato sauce.

Take an aubergine slice and place some ricotta mix at one end.  Roll it up and place in the oven proof dish.  Do the same with the aubergine slices and ricotta.

Place the remaining tomato sauce on top of the aubergine rolls.  Grate some fresh Parmesan on top and place in the oven for a few minutes until it is heated through and the cheese melts.  Serve garnished with fresh basil leaves.


Tomato Sauce Recipe


Olive oil
2 garlic cloves, crushed
1 large can of crushed tomatoes
1 bay leaf
2 tbsp tomato paste
Pinch Sugar
1/2 cup water
1tsp gluten free vegetable stock
Freshly chopped basil
Salt & Pepper

Heat some olive oil in a saucepan, add the garlic, but do not let it brown.  Add the crushed tomatoes, the tomato paste, pinch of sugar, the bayleaf, the water and stock.  Bring to a boil, turn the heat down and let it simmer for a quarter of an hour.  Add the chopped basil and season with salt and pepper.

Recipe courtesy of Jacqui Farrugia Kettner and

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