These small and savoury aubergine and ricotta parcels are dinner party favourites and I'm sure your guests will fall in love with them!
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Makes: 12 pieces
3 tablespoons olive oil
3 tomatoes, finely diced
250g ricotta cheese
1 tablespoon chopped fresh basil
1 tablespoon diced black olives
6 plum tomatoes, halved
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Method Prep:1hr › Cook:30min › Ready in:1hr30min
Preheat oven to 180 C / Gas 4.
Cut aubergines lengthways into slices .5cm thick. Line a baking tray with baking parchment and place 24 aubergine slices on tray. Brush each with olive oil and bake in preheated oven for 6 minutes.
Meanwhile in a medium bowl mix tomatoes, ricotta, basil and olives. Set aside.
Remove aubergines from oven, turn over, brush with oil and return to oven for another 6 minutes. Remove from oven and let cool.
Form a cross with 2 aubergine slices and place a small mound of filling in the centre. Wrap ends towards each other to form a small parcel, seal with a wooden toothpick and slide a plum tomato half onto the pick. Brush with olive oil. Repeat with remaining ingredients.
Bake for 12 minutes. Cool, then place in fridge for at least 30 minutes and serve chilled.