Aubergines stuffed with ricotta and herbs

Aubergines stuffed with ricotta and herbs

Firstly pre-head then oven at 210 degrees celsius. 

Cut the aubergines in half lengthways and score the skin, this will help the aubergine cook all the way through. 

Put them in to roast for about 30-40 minutes until they have sorted and roasted all the way through.

Aubergines stuffed with ricotta and herbs

While the aubergines are cooking, make the ricotta stuffing.

Finely chop the rosemary and thyme and empty the ricotta into a bowl with the herbs, lemon juice, lemon zest, salt and pepper, and olive oil and mix everything together.

Once the aubergines are cooking through, using the back of a spook push the flesh down into the skin, and then add the ricotta stuffing. Cook for a further five minutes before serving.


1 large aubergine (or two small) 

250g ricotta 

1/2 bunch of thyme 

1/2 bunch of rosemary 

2 tbsp olive oil 

A pinch of salt and black pepper 

Zest of 1 lemon 

Juice of half a lemon

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