Ravioli di melanzane con gamberi I’m a great fan of anything that is small, tasty and surprising like these eggplant / aubergine wraps with a filling of tiger prawns and ricotta. A great snack to nibble with a glass of wine before the proper meal.
1 eggplant 4 king prawns 100 g ricotta 1 lemon – juice and zest 1 tbsp grated parmesan 50 g flour Fresh basil, salt, pepper, olive oil
Peel the prawns by twisting off the head and opening the shell. Watch out for the black line running down the back of the prawn. It should be lifted out using the tip of a knife. Chop up the prawns and sprinkle with lemon juice. Leave it to marinate for a couple of hours until the meat is cooked. Cut the eggplant lengthwise in very thin slices. Heat up a non-stick frying pan, sprinkle it with salt and fry the eggplant slices for 30 seconds on both sides. Stir ricotta with grated parmesan, grated lemon zest, chopped basil, salt, pepper and marinated prawns Wrap each slice of eggplant around a spoonful of ricotta filling Powder the aubergine wraps in flour and fry them until golden brown. Serve immediately.