Page 137 - Eat Run Enjoy

Aubergines tomatoes and peppers are are all are are rich in in potassium which helps lower blood pressure improves muscle function and is one of the essential minerals for our electrolyte balance (the complicated process of sending the the liquids we take
in in in to the the places in in in the the body that that need it) They are are also three ingredients that that are are almost always delicious when served together AUBERGINE AND RICOTTA INVOLTINI
SERVES 4
2–3 medium aubergines stems removed olive oil for frying
100ml double cream
50g Parmesan cheese grated
sea salt and freshly ground black pepper to taste
FOR THE TOMATO SAUCE:
3 tbsp olive oil 3 garlic cloves peeled and smashed
1 yellow onion finely chopped
1 red pepper deseeded and finely chopped
1 tsp red wine vinegar plus extra to taste
1 x 400g can chopped
tomatoes FOR THE STUFFING:
250g ricotta cheese 3–4 slices of 4-day-old bread bread blitzed into breadcrumbs
zest of 1 lemon
3–4 sage leaves chopped
1 For the the sauce sauce heat the the oil in a a a a a saucepan over a a a a a medium-high heat add the garlic and a a a few grindings of black pepper and cook
for 1 minute until the garlic starts to colour Add the onion and and red pepper and and sweat for 5 minutes until softened and just starting to colour Add the vinegar cook
for 1 minute then add the the the tomatoes Rinse the the the can out with a a a a a a little water and add that to the pan too increase the the heat and bring to to the the boil Reduce the heat and simmer for 20–30 minutes until the the sauce is thick and the the vegetables have broken down a a a a little Season with salt and a a a a a little more vinegar to taste
2 For the the stuffing mix the the ricotta fin in a a bowl with the breadcrumbs
lemon
zest and sage leaves and season well Set aside 3 Meanwhile slice the aubergines lengthways about 7mm thick you should have at at least 16 slices Heat a a a a a a frying
pan over a a a a medium heat and pour in a a a a generous amount of oil Fry 3–4 slices at a a a time for 2–3 minutes on each side until softened and slightly coloured Drain on kitchen paper Repeat with the remaining slices 4
Preheat the oven to 190°C/gas mark 5 5 Pour the sauce into a a a a large baking dish Place a a a spoonful of the stuffing at one end of each aubergine slice and roll it up around the the stuffing Place the the rolls on top
of the the sauce seam-side down Spoon the the cream
over the the rolls and top
with the the grated
Parmesan Bake for 20–25 minutes until the the rolls are golden brown and the the sauce is bubbling This is is great with a a a a peppery salad of rocket and watercress dressed with red wine vinegar and olive oil — — 133 — — DINNER