Mediterranean lightness with creamy filling
Wine to go with your meal can be so light, so fresh, and so uncomplicated – just like this summer recipe. The aubergine rolls with ricotta and lemon combine grilled vegetable aromas with creamy filling, a fine citrus note and Mediterranean herbs. Whether as a refined appetizer, light main course or part of a summer buffet: this dish brings a holiday mood to the plate. And the best part? It is wonderful to prepare and tastes both lukewarm and chilled. Perfect with a glass of rosé in the open air, when wine and food are harmoniously intertwined.
Ideal wine pairing: Rosé de Provence AOC (Provence, France)
Rosé de Provence AOC is the epitome of lightness and elegance. Its light colour, floral nose and fine fruit of strawberries, pink grapefruit and peach go wonderfully with the mild acidity of the ricotta and the freshness of the lemon zest. The wine makes the Mediterranean herbs shine without covering them. The subtle minerality of the rosé harmonizes with the grilled note of the aubergines. If you want to enhance the summery character, you can reach for a fresh Grenache rosé from Languedoc or a Pinot Noir rosé from the New World.
Further wine recommendations for this dish
Grenache Rosé IGP Pays d’Oc (Languedoc, France)
A Grenache rosé from sunny Languedoc is often juicy, fragrant and with a charming fruit accent. Aromas of raspberry, red currant and pink pepper combine ideally with the creamy ricotta filling. The mild acidity underlines the freshness of the lemon zest without dominating. The grilled aubergine slices are complemented by the fruitiness of the wine.
Pinot Noir Rosé (Central Otago, New Zealand)
This rosé brings cooler aromas and a fine tension. Strawberries, cranberries and a hint of hibiscus bring elegance and freshness. The creamy filling is enlivened by the vibrant acidity, and the eggplant is accompanied by a fine counterbalance. The clarity of this wine makes it the ideal accompaniment to the freshness of the dish.
Chiaretto di Bardolino DOC (Veneto, Italy)
Chiaretto is Italy’s answer to Provençal rosés. Soft pink, floral, with fine notes of peony, sour cherry and melon. Its fine bitter note goes very well with the aubergine, the fruit supports the citrus freshness. All in all, a very balanced pairing for those who like it filigree.
Cerasuolo d’Abruzzo DOC (Abruzzo, Italy)
A more powerful rosé with more structure and darker fruit aromas such as cherry, rosehip and pomegranate. The slightly grippy texture goes well with the fried aubergine, while the fruit charmingly plays around the ricotta-lemon combination. Ideal for those who prefer a more intense rosé.
White Zinfandel (California, USA)
A fruity rosé with a sweeter note, ideal for connoisseurs who appreciate contrasts. The aromas of strawberry candy, watermelon and vanilla set an exciting accent to the lemon cream and give the aubergine a sweet-fruity touch. Despite its low acidity, it can be an interesting alternative, especially for picnics or balmy summer evenings.
The recipe:
Auberginenröllchen gefüllt mit Ricotta & Zitrone
Cooking utensils
- 1 Grillpfanne oder Kontaktgrill
- 1 Schneidebrett & Messer
- 1 Rührschüssel
- 1 Löffel & Zitronenreibe
Ingredients
Gemüse & Füllung:
- 1 große Aubergine
- 200 g Ricotta
- 1 Bio-Zitrone Abrieb & etwas Saft
- Salz & Pfeffer
- 1 TL Thymian frisch oder getrocknet
Zum Garnieren:
- Frische Basilikumblätter
- 1 EL Olivenöl extra vergine
- Chiliflocken nach Geschmack
Preparation
Aubergine vorbereiten:
- Aubergine in dünne Scheiben schneiden und leicht salzen.
- In einer Grillpfanne von beiden Seiten grillen, bis sie weich und leicht gebräunt sind.
Füllung herstellen:
- Ricotta mit Zitronenabrieb, etwas -saft, Thymian, Salz und Pfeffer glatt rühren.
Röllchen formen:
- Jeweils 1 TL Füllung auf das untere Drittel einer Auberginenscheibe geben und aufrollen.
- Mit Olivenöl beträufeln, mit Basilikum und Chiliflocken garnieren.
Empfohlene Beilagen:
- Tomaten-Oliven-Salat
- Ciabatta mit Rosmarin
- Melonen-Carpaccio mit Minze
