Eat Yourself Healthy
By Jamie Oliver
50 mins (Prep: 20 minutes | Cook: 30 minutes)
Not Too Tricky
serves 2
About the recipe
Filled aubergines are submerged in a blipping sweet tomato sauce for a very tasty tea.
Ingredients
2 aubergines (250g each)
1 bunch of basil (30g)
1 x 400g tin of borlotti beans
100g ricotta cheese
20g Parmesan cheese
1 lemon
olive oil
2 cloves of garlic
2 heaped teaspoons baby capers in brine
1 pinch of ground cinnamon
2 x 400g tins of plum tomatoes
Method
- Preheat the oven to 180°C/350°F/gas 4. Put a large non-stick ovenproof frying pan on a high heat. Slice the aubergines lengthways 1cm thick, then dry fry and soften, in batches, for 2 minutes on each side, then remove to your board.
- Meanwhile, pick a few nice basil leaves and reserve in a bowl of cold water, then put the rest, stalks and all, into a food processor. Drain and add the beans, add the ricotta, then finely grate in the Parmesan and lemon zest, squeeze in the juice and blitz to combine, then season to perfection.
- Once all the aubergines are done, add 1 tablespoon of olive oil to the empty pan. Peel, finely slice and add the garlic, along with the capers and cinnamon. Fry for 2 minutes, then tip and crush in the tomatoes.
- Divide and spread the ricotta mixture between the aubergine slices, then roll them up and nestle them into the sauce. Transfer to the oven to cook for 30 minutes, or until golden and bubbling, then scatter over the reserved basil leaves. Nice with crusty wholemeal bread for mopping up the sauce.
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