The strong smell of tomatoes mixed with aubergines, basil & ricotta was wafting throughout the house. "The house smells incredibly good," my husband greeted me as he entered the house. I knew he would say that because the combination of ingredients of the aubergine rolls is his favorite. This was his dinner, while the kids and I would be having fish with aubergine salad. Like me, both kids have a particular liking of aged cheese. Fresh cheese never attracted me but I am giving myself a chance to try out this dish. Maybe I can eat a roll or two as my hundredth approach to my initiation to eating ricotta.

involtini di melanzane are commonly found on Italian tables. What varies is the filling. Usually, it's just tomatoes, basil & mozzarella but then there's a whole world of ingredients that can go well with aubergines so you can put anything. Amongst my big bundle of gastronomic souvenir from our vacation in the Dolomites, are some speck that should perk up the taste. Aubergine rolls orare commonly found on Italian tables. What varies is the filling. Usually, it's just tomatoes, basil & mozzarella but then there's a whole world of ingredients that can go well with aubergines so you can put anything.

I have to admit, the smell compelled me to grab myself a couple of rolls. For a non-ricotta lover, I found it very good. But my limit was two. My husband, however finished the whole baking dish meant for four. I didn't see the need to ask him if it was good. After all, actions speak louder than words.

Aubergine (Eggplant) Rolls with Ricotta & Speck

Ingredients:

Serves 4



3 - 4 medium aubergines or eggplants, thinly sliced lengthwise

fresh basil leaves (quantity depends on the number of rolls made)

70 grams speck, finely chopped

200 grams ricotta

1 cup parmigiano reggiano, grated

tomato sauce (see recipe below)

200 grams mozzarella, squeezed lightly to send away the water then chopped

extra virgin olive oil

Directions: