Aubergine involtini with chickpeas

Method

• step 1

  Heat the oven to 200C/180C fan/gas 6. Trim the ends from the aubergines, then slice lengthways into 5mm-thick strips. (Chill the ends for another recipe.) You’ll get 6-7 slices from each. Lightly brush each with olive oil, season with salt, then cook in a griddle pan over a medium heat for 3-4 mins on each side until lightly charred and soft. Transfer to a plate and set aside to cool.

• step 2

  For the sauce, heat the oil in a wide, shallow ovenproof pan over a low-medium heat and cook the garlic for 1-2 mins until fragrant, not coloured. Add the tomatoes, chilli flakes (if using), vinegar, sugar and seasoning. Simmer for 15 mins until slightly thickened. Stir in the chickpeas and remove from the heat.

• step 3

  Tip the ricotta into a bowl and mix with the parmesan, lemon zest, chilli flakes (if using), most of the basil and all the mint. Season well.

• step 4

  Working with one aubergine slice at a time, spoon a small dollop of the ricotta mixture over one end, then roll up neatly. Arrange seam-side down in the pan of sauce. Repeat with the remaining slices and filling. Will keep wrapped and frozen for up to three months. Defrost overnight in the fridge before baking. Scatter over more parmesan and another pinch of chilli flakes, if you like. Drizzle over a little more oil and bake for 40-45 mins until bubbling and golden on top. Scatter over the remaining basil to serve.