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Aubergines with ricotta and redcurrants
25 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 179
  • Fat about 15g
  • Carbohydrates about 5g
  • Protein about 6g
This is needed
This is needed for 4 people
  • 0.5 tsp salt
  • 1 aubergine, cut into slices approx. 5 mm thick
  • 1 tbsp olive oil
Ricotta cream
  • 1 tbsp olive oil
  • 250 g ricotta
  • 1 organic lemon, grated zest and the juice
  • 0.5 tsp herb salt
  • a little pepper
  • 2 tsp ras el hanout
  • some toothpicks
  • 50 g red currants
  • 1 handful Micro Greens
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And that's how it's done
And that's how it's done
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 the aubergine parcels with redcurrants and micro greens.