2 aubergines, sliced thinly lengthways
2 tbsp NOMU Moroccan Rub
100 ml NOMU Extra Virgin Olive Oil
150 g fresh ricotta
Handful of fresh mint, finely chopped
2 red chillies, seeds removed and finely chopped
NOMU Sea Salt and NOMU Black Pepper
Fresh wild rocket
Place the ricotta in a mixing bowl and carefully break the cheese up with a fork. Add the finely chopped chilli and fresh mint. Drizzle with half the Olive Oil and season with Sea Salt and freshly cracked Black Pepper to taste.
Mix together the NOMU Moroccan Rub with the remaining Olive Oil in a small bowl.
Place the aubergine slices on the grill over a hot braai or barbecue. Baste the aubergine with the Moroccan marinade as each side cooks. When nicely charred on both sides, remove the aubergine from the grill and lay them on a cutting board.
Fill one side of the aubergine with 2 tbsp of the ricotta mixture, top with fresh rocket and roll up the aubergine into a neat bundle. For extra colour and flavour add a strip of grilled red pepper.
2 aubergines, sliced thinly lengthways
2 tbsp NOMU Moroccan Rub
100 ml NOMU Extra Virgin Olive Oil
150 g fresh ricotta
Handful of fresh mint, finely chopped
2 red chillies, seeds removed and finely chopped
NOMU Sea Salt and NOMU Black Pepper
Fresh wild rocket
Place the ricotta in a mixing bowl and carefully break the cheese up with a fork. Add the finely chopped chilli and fresh mint. Drizzle with half the Olive Oil and season with Sea Salt and freshly cracked Black Pepper to taste.
Mix together the NOMU Moroccan Rub with the remaining Olive Oil in a small bowl.
Place the aubergine slices on the grill over a hot braai or barbecue. Baste the aubergine with the Moroccan marinade as each side cooks. When nicely charred on both sides, remove the aubergine from the grill and lay them on a cutting board.
Fill one side of the aubergine with 2 tbsp of the ricotta mixture, top with fresh rocket and roll up the aubergine into a neat bundle. For extra colour and flavour add a strip of grilled red pepper.
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