Rolled aubergine with ricotta and chilli

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 extra virginvolive oil and season with salt and pepper to taste.

Mix together the Moroccan Rub with the remaining extra virgin olive oil in a small bowl. Place the aubergine slices on the grill over a hot barbeque.

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 and for added bite serve with NoMU Stir - Tomato & Chilli.

Makes 12 rolls

Ingredients

• 2 aubergines, sliced thinly lengthways
• 2 tbsp NoMU Moroccan Rub
• 100 ml extra virgin olive oil
• 150 g fresh ricotta
• Handful of fresh mint, finely chopped
• 2 red chillies, seeds removed
• and finely chopped
• NoMU Just Pepper Grinder
• NoMU Just Salt Grinder
• Fresh wild rocket