- 1 large aubergine (about 350g/12oz)
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 1 large courgette (about 300g/11oz)
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 2 flame-roasted peppers, from a jar
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 1 garlic clove, crushed
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 250g tub ricotta
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
- 25g finely grated parmesan (or vegetarian alternative)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 3 sundried or semi-dried tomatoes in oil (from a jar), drained and finely chopped
- finely grated zest ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 8 basil leaves
- small handful parsley, leaves picked and roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- ½ tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
Cut the aubergine and courgette into thin lengths about 2-3mm thick – you should have 8 slices of each. Drain and rinse the peppers, remove any seeds, pat dry, then cut into quarters. Mix the garlic with the olive oil and some seasoning.
Heat a griddle pan over a medium heat. Brush the vegetable slices with the garlic oil and cook for 2-3 mins each side until completely soft and lightly charred (you’ll need to do this in batches). You could also do this on a barbecue. Set aside on a plate and leave to cool. The vegetables can be griddled the day before and kept covered in the fridge – bring to room temperature before serving.
Mix together the cheeses, sundried tomatoes, lemon zest and seasoning. Lay out the slices of aubergine on a large board. Top each with a slice of courgette, a strip of pepper, and a basil leaf. Dot 1 tbsp of the cheese mix on top and roll the vegetables up. Skewer with a cocktail stick to secure.
When ready to serve, arrange on a plate and scatter over the parsley leaves and paprika.
Cook it properlyMake sure the vegetables are cooked and nicely charred – undercooked aubergines really don’t taste good!