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THE CANNY COOK

LOWER YOUR FOOD BILLS AND STILL EAT WELL WITH FOOD EDITOR ELEANOR MAIDMENT RICOTTA-STUFFED AUBERGINES A fresh, vibrant Italian dish that can be served with a green salad or as part of a sharing table with cured meats, salads and crusty bread

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I can’t pinpoint when exactly, but I suspect my introducti­on to ricotta was in the late 1980s in a supermarke­t ready meal of spinach and ricotta cannelloni. I recall it was quite an exotic prospect back then but, thankfully, the UK’S culinary appreciati­on of the cheese has expanded vastly since. It’s a brilliant ingredient, one of the few that confidentl­y traverses sweet and savoury dishes, and its mild, creamy milkiness makes it a great vehicle for stronger flavours.

Ricotta is made in a different way to most of the cheese we eat. Traditiona­lly milk would be heated and separated into curds (solids) and whey (liquid). Most cheeses are made from curds and the whey is considered a by-product. Italian cheesemake­rs

Ricotta traverses sweet and savoury dishes with confidence

realised that in reheating the whey they could make ricotta (which translates as ‘recooked’).

The Italians, of course, know how to use it best – in everything from cheesecake­s and pastries to pastas and gnocchi. I love it spread on toast for a summer breakfast, topped with apricot jam or garlicky roasted tomatoes. Mixed with soft herbs and lemon zest it becomes a savoury condiment that can be added to salads (along with lentils and prosciutto) or used to stuff vegetables, as in the recipe here. Sweetened with vanilla and honey, it can be served with summer berries as the simplest of desserts.

Do you have a great recipe for eating well and cutting food bills? Email editor@you.co.uk.

If we print it here, we’ll send you a bottle of champagne

METHOD

Preheat the grill to its highest setting. Trim the aubergines and cut lengthways into slices 5mm thick. Brush all over with 2 tbsp olive oil, season lightly with salt and lay over a large, foil-lined baking sheet. Grill for 4-5 minutes on each side until just golden. Set aside.

Meanwhile, put 1 tbsp olive oil in a saucepan over a medium-high heat. Fry 1 crushed garlic clove and

a pinch of salt for 1 minute then add the chopped tomatoes. Simmer for 10-12 minutes until thickened. Add a pinch of sugar if needed. Transfer to a baking dish (about 1.5 litres in volume).

Using a wooden spoon, beat the ricotta in a mixing bowl with salt, pepper and the shredded

mint (basil works well, too). If you have it, add the zest of ½ a lemon.

Add 1 heaped teaspoon of the ricotta mixture to the end of an aubergine slice then roll it around the filling. Repeat with all the aubergine and ricotta. Place the rolls on top of the tomato sauce.

Turn the oven to 180C/160C fan/ gas 4. Grate a little parmesan, if you have it, over the dish then bake for 15 minutes. Serve with crusty bread.

 ?? ?? 49P 400g can chopped tomatoes
49P 400g can chopped tomatoes
 ?? ?? £1.90 2 aubergines
£1.90 2 aubergines
 ?? ?? £1.40 250g ricotta
£1.40 250g ricotta
 ?? ?? Small bunch fresh mint leaves 52P
Small bunch fresh mint leaves 52P
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