Light summer antipasti with a fresh herb kick
Thin slices of aubergine are grilled, filled with creamy ricotta and basil, rolled up and refined with olive oil and lemon – aromatic, fresh and elegant.
Ideal wine accompaniment: Lambrusco Secco (Emilia-Romagna DOC, Italy)
A dry Lambrusco is the ultimate surprise with this dish. The slightly sparkling texture, lively acidity and notes of redcurrants, herbs and violets form an exciting contrast to the soft, creamy ricotta filling and the grilled notes of aubergine. The salty, tangy finish of a good dry Lambrusco complements the roasted flavours, while the freshness picks up on the herbaceous notes of the basil. Served chilled at around 12-14 °C, it is invigorating and elegant.
Another 5 suitable wine recommendations
1. cinsault rosé (Vin de Pays d’Oc, France)
A cinsault rosé from the Languedoc region brings lightness and summery fruit flavours such as strawberry, raspberry and watermelon, combined with a hint of Mediterranean herbs. The freshness buffers the creamy filling, the fruit corresponds with the sweet, nutty ricotta, while the herbal spice harmonises perfectly with the basil. An ideal summer accompaniment that does not overpower the dish.
2. falanghina (Campania IGP, Italy)
This indigenous grape variety from southern Italy brings a lot of freshness, floral notes, citrus zest and a hint of almonds. Falanghina is particularly great with grilled vegetables – it has enough acidity to counter the aubergine’s structure, yet remains charming. The fine melt in the wine matches the texture of the ricotta, and the herbaceous, ethereal notes of basil are ideally reflected.
3. Pinot Noir (Alsace AOC, France)
A delicately fruity, slightly chilled Pinot Noir from Alsace with sour cherry, redcurrant and floral components such as rosehip and violet. It is not too tannic, remains elegant and adds freshness. In combination with the mild grill smoke of the aubergine, the result is a subtly playful pairing with depth.
4. Grüner Veltliner (Wachau DAC Federspiel, Austria)
For white wine lovers with high standards: A Grüner Veltliner with clear acidity, citrus notes and white pepper emphasises the fresh components in the dish – lemon zest in the ricotta, basil and olive oil – with brilliance. The fine minerality and spiciness have a revitalising effect and make the dish shine, especially when a little lemon juice is involved.
5. nerello mascalese (Etna Rosso DOC, Sicily)
This volcanic wine brings finesse, delicate tannins, cool red fruit and ethereal herbs. Served slightly chilled, it almost looks like a very dark rosé. It combines excellently with the Mediterranean context, goes well with grilled vegetables and is an insider tip for anyone who appreciates red wine with vegetarian cuisine.
The recipe:
Gegrillte Auberginenröllchen mit Ricotta & Basilikum
Cooking utensils
- 1 Grillpfanne oder Holzkohlegrill
- 1 Grillzange
- 1 Schüssel + Löffel
- 1 Messer & Schneidebrett
Ingredients
Aubergine
- 1 mittelgroße Aubergine in dünne Scheiben geschnitten
Füllung
- 150 g Ricotta
- 10 Blätter frischer Basilikum gehackt
- 1 TL Zitronenzesten
- Salz Pfeffer
Finish
- 2 EL Olivenöl
- Saft einer halben Zitrone
Preparation
Füllung mischen:
- Ricotta, Basilikum, Zitronenzesten, Salz & Pfeffer verrühren.
Auberginen grillen:
- Scheiben auf beiden Seiten grillen, bis Grillstreifen sichtbar sind (je ~3 Min.).
Rollen & Anrichten:
- Auberginen belegen, aufrollen.
- Auf Teller legen, mit Olivenöl und Zitronensaft beträufeln.
Empfohlene Beilagen
- Gegrilltes Ciabatta mit Knoblauch
- Tomaten-Mozzarella-Salat
- Gemischte Oliven & Artischocken
