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Baked aubergines with tomato, ricotta & basil

Name: Baked aubergines with tomato, ricotta & basil
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 35 ml extra-virgin olive oil; 1 medium onion or shallots, finely diced; 2 cloves garlic, finely chopped; to taste fine sea salt and black pepper; 70 g grated cheese or seasoned crumb topping, as indicated; 2 medium (about 700 g) aubergines; 600 g ripe tomatoes or good passata; 300 g ricotta; 25 g fresh basil leaves; 15 g fresh basil

A seasonal Mediterranean recipe centred on baked aubergines with tomato, ricotta & basil. Mery and Alfredo organise it as an oven-ready dish, separating delicate finishes whenever this protects texture and flavour.

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Ingredients for 4 people

Ingredients

35 mlextra-virgin olive oil
1 mediumonion or shallots, finely diced
2 clovesgarlic, finely chopped
to tastefine sea salt and black pepper
70 ggrated cheese or seasoned crumb topping, as indicated
2 medium (about 700 g)aubergines
600 gripe tomatoes or good passata
300 gricotta
25 gfresh basil leaves
15 gfresh basil

Preparation

Method

01
Prepare and hollow the vegetable shells from aubergines; reserve any usable flesh.
02
Cook the filling with the legumes or main vegetables, ripe tomatoes or good passata and the listed grain until cohesive but still juicy.
03
Fill evenly and add ricotta or the listed topping without compacting.
04
Bake 30–40 minutes, until the shells are tender and the filling fully cooked, leaving final browning for reheating.

Storage, production-day labelling and Mery & Alfredo's internal kitchen notes are intentionally not part of the public recipe.