Aubergines with ricotta and redcurrants

Total time: 45m
Preparation Time: 25m

For 4 people


Nadja - LouMalou

Nutritional Information

Contains 179 Kcal, 6g Protein, 5g Carbohydrates, 15g Fat


  • Aubergines
  • 0.5 tsp salt
  • 1 aubergines, cut into approx. 5 mm slices
  • 1 tbsp olive oil
  • Ricotta cream
  • 1 tbsp olive oil
  • 250 g ricotta
  • 1 organic lemon, all of the zest, half of the juice
  • 0.5 tsp herb salt
  • a little pepper
  • 2 tsp ras el hanout
  • some toothpicks
  • Garnish
  • 50 g red currants
  • 1 handful Micro Greens

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  • Aubergines

    Spread the aubergines on a baking tray lined with baking paper. Sprinkle with salt, leave to absorb for approx. 10 mins. Dab with kitchen towel, brush with oil.
  • To roast

    Approx. 20 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool.
  • Ricotta cream

    Mix the ricotta with all of the ingredients up to and including the ras el hanout, season. Spoon approx. 1 tbsp of ricotta cream onto each of the aubergines, make into crescent shapes, secure with toothpicks.
  • Garnish

    Garnish the aubergine parcels with redcurrants and micro greens.

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