Light, Mediterranean and wonderfully aromatic
Wine with food doesn’t have to be complicated. This summery recipe brings the lightness of Mediterranean cuisine to the plate: grilled eggplant slices are filled with a spicy ricotta mint cream and served as rolls. Perfect for balmy evenings on the terrace, as a refined appetizer or light main course. The interplay of roasted aromas, creamy texture and freshness calls for a wine accompaniment with character. And this is exactly where an orange wine from Styria shows all its class.
Ideal wine accompaniment: Orange Wine from Muscat (Southern Styria, Austria)
Natural wines offer an exciting spectrum of aromas and are excellent partners for creative vegetable dishes. An orange wine made from Muscat, matured in southern Styria, brings floral depth, a grippy structure and a fine tannin texture. These elements go perfectly with the grilled aubergine, whose roasted aromas harmonize with the oxidative style of the wine. The spicy ricotta finds an aromatic echo in the orange and floral aromas of Muscat. Mint, on the other hand, emphasizes the freshness that is retained despite the macerated style.
Further wine recommendations for this dish
Viognier (McLaren Vale, Australia)
A Viognier from Down Under brings a lot of aromatic depth: apricot, orange zest and a hint of honey blossom meet a creamy texture. This combination goes wonderfully with the mild ricotta and the sweet-tart aubergines. The moderate acidity buffers the mint and gives the dish a juicy contrast.
Verdicchio dei Castelli di Jesi DOC (Marche, Italy)
This Italian white wine brings a fine almond note, floral tones and a salty minerality. The elegance and freshness of Verdicchio harmonizes perfectly with the herbs and the smooth mouthfeel of the aubergine rolls. Perfect for those who like it Mediterranean and puristic.
Chenin Blanc (Stellenbosch WO, South Africa)
A dry Chenin Blanc aged in large wood brings not only stone fruit notes but also fine yeast spice and structure. This complexity makes it an exciting counterpart to the aromatic play of ricotta, mint and aubergine. The fine acidity and creaminess of the wine underline the Mediterranean character of the dish.
Pinot Gris “Orange” (Alsace, France)
A Pinot Gris vinified as Orange Wine shows depth, tannin and dried fruit. The oxidative notes play excellently with the grilled aubergines, while the tannin structure counters the ricotta. A wine that takes this dish to a new dimension.
Sauvignon Blanc (Marlborough, New Zealand)
The classic from New Zealand scores with crisp freshness, green peppers, passion fruit and citrus notes. This expressiveness gives the dish lightness, while the fruit components caress the ricotta. The herbal-minty aroma goes perfectly with the mint in the dish.
The recipe:
Gegrillte Auberginenröllchen mit Ricotta & Minze
Cooking utensils
- 1 Grillpfanne oder Grill
- 1 Küchenpinsel
- 1 Schüssel
- 1 Zitronenreibe
Ingredients
Für die Auberginenröllchen
- 1 große Aubergine
- 150 g Ricotta
- 1 Bio-Zitrone Abrieb
- 1 TL Zitronensaft
- 1 EL Olivenöl
- Salz Pfeffer
Für das Kräuteröl
- 2 EL Olivenöl
- 1 Handvoll frische Minze fein gehackt
- 1 kleine Knoblauchzehe fein gerieben
Zum Garnieren
- Geröstete Pinienkerne
- Frische Minzblätter
- Chiliflocken optional
Preparation
Auberginen vorbereiten
- Aubergine in ca. 0,5 cm dicke Scheiben längs schneiden.
- Mit etwas Salz bestreuen und 10 Minuten ziehen lassen.
- Danach trocken tupfen und mit Olivenöl bepinseln.
Grillen
- Die Auberginenscheiben auf dem Grill oder in der Grillpfanne von beiden Seiten grillen, bis sie weich und leicht gebräunt sind.
Füllung zubereiten
- Ricotta mit Zitronenabrieb, Zitronensaft, Salz und Pfeffer in einer Schüssel verrühren.
Röllchen formen
- Jeweils einen Klecks der Ricottamasse auf eine Auberginenscheibe geben und aufrollen.
- Auf einem Teller anrichten.
Kräuteröl zubereiten & Finish
- Olivenöl mit Knoblauch und Minze vermengen.
- Auberginenröllchen mit dem Öl beträufeln, mit Pinienkernen und Minzblättern garnieren.
Empfohlene Beilagen
- Geröstetes Fladenbrot
- Tabouleh-Salat
- Zitronen-Hummus
