Air Fryer Recipe
Aubergine and Ricotta Roll-Ups
These aubergine and ricotta roll-ups are simple, satisfying and well suited to the air fryer, with tender slices wrapped around a creamy filling.
Ingredients
- 2 large aubergines
- 2 tablespoons olive oil
- 250g ricotta cheese
- 50g grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- Salt and pepper to taste
- 150ml tomato sauce
- Fresh basil leaves, for garnish
Method
- Wash the aubergines and slice them lengthways into thin strips, about 0.5cm thick. Brush with olive oil, then season with salt and pepper.
- Preheat the air fryer to 180°C. Cook the aubergine slices for 8-10 minutes, turning halfway, until tender and golden brown.
- In a bowl, mix the ricotta, Parmesan, egg, garlic, salt and pepper until smooth.
- Spoon a tablespoon of the ricotta mixture onto each aubergine slice, roll up, and secure with a toothpick if needed.
- Preheat the air fryer to 180°C again. Cook the roll-ups for 8-10 minutes, until the filling is hot and the tops are lightly browned.
- Warm the tomato sauce and spread it on plates. Set the roll-ups on the sauce and garnish with basil leaves.
Why this works in an air fryer
Thin aubergine slices need dry, fast convection before rolling: the air fryer drives off surface moisture and softens the pectin so they bend without tearing. A light oil film conducts heat for browning, while egg in the ricotta sets gently during the second cook, helping the filling hold its shape.
Equipment notes
Timings assume a 5–6 litre basket with aubergine in a single layer; in a single-drawer model cook in batches and keep finished slices loosely covered, while a dual-zone fryer may need 1–2 minutes extra if both drawers are loaded because airflow and heat recovery are reduced.
Common pitfalls
- Aubergine cracks when rolled? The slices are too thick or undercooked; keep them close to 0.5cm and cook until floppy, not just browned at the edges.
- Slices look wet and leathery rather than golden by minute 10? The basket is overcrowded or the aubergine was over-oiled; cook in one layer and blot excess oil before continuing.
- Ricotta filling leaks from the ends? The mixture is too loose or overfilled; drain watery ricotta, use a level tablespoon per slice, and place roll-ups seam-side down.
- Tops brown before the centre is hot? The roll-ups are sitting too high or too close together; reduce to 170°C and add 2–3 minutes so the egg-enriched filling heats through without scorching.
Variations & substitutions
- Use courgette instead of aubergine, but slice slightly thicker and cook for less time as it softens faster and releases more water.
- Swap ricotta for goat’s cheese for a tangier filling; it browns more readily, so check the second cook a couple of minutes early.
- Add finely chopped spinach to the ricotta, squeezing it very dry first or the filling will steam and loosen during air frying.
- Use mozzarella in place of some Parmesan for a softer, stringier centre, but expect less surface browning because it contains more moisture.
Storage & reheating
Keep cooled roll-ups in an airtight container in the fridge for up to 3 days, then reheat in the air fryer at 170°C for 5–7 minutes until the filling is hot.
Nutrition
Calories: 250
