Ricotta Stuffed Aubergines Rolls in Tomato Sauce

These stuffed aubergines rolls with ricotta and mint in tomato sauce, make a great accompaniment to meat dishes such as lamb or beef.
  • Difficulty Easy
  • Preparation time
  • Cooking time
  • Serves 6


  • 2 aubergines sliced into 1cm lengths
  • 3 to 4 tablespoons Filippo Berio Monti Iblei Gran Cru Extra Virgin Olive Oil
  • 250g ricotta
  • Freshly ground black pepper and salt
  • Small handful chives finely chopped
  • Small handful mint leaves finely chopped
  • 10g Parmesan cheese finely grated
  • 1 quantity of tomato sauce
  • For the Tomato Sauce
  • 6 tablespoons Filippo Berio Extra Virgin Olive Oil
  • 1 red or white onion peeled and finely chopped
  • 1 large clove of garlic peeled and lightly crushed
  • 2 x 400g cans whole Italian plum tomatoes
  • 1 large sprig of basil
  • 1–2 teaspoons caster sugar
  • 1 level teaspoon salt
  • Good pinch of freshly ground black pepper


Preheat the oven to 180°C. Brush a little oil over the oven tray and lay the aubergines in a single layer over it. Brush the tops of the slices sparingly with the remaining olive oil. Scatter over some salt and pepper to your taste. Bake for 20-25 minutes until soft and lightly golden. Remove from the oven and allow to cool for 15 minutes.

Whilst the aubergines are cooking. Heat half the oil in a frying pan and fry the onion and garlic slowly over a medium to low heat. After 7 to 10 minutes, when soft, add the canned tomatoes. Wash out the can with a few tablespoons of water and add this to the sauce. Add the basil, sugar, salt and black pepper, and continue to cook over a medium heat for about 15 minutes. Use a potato masher or fork to break up the tomatoes. Cook the sauce for a further 15 minutes, taste and adjust the salt and sugar if necessary. Stir in the rest of the olive oil to finish.

Then mix up the rest of the ingredients to form the stuffing. Season to taste and when the aubergines are just warm to the touch put a dessert spoonful of the stuffing onto the thin end of the aubergine slices. Roll them up and put them seams down into a lasagne dish. Spoon a little tomato sauce over each roll and bake for 20 minutes or until the sauce is bubbling hot and just starting to brown. Serve warm with salad leaves.

Wine pairing