Aubergine Ballotine with Pistachio and Ricotta

Lay the aubergine slices in a single layer on a wire rack set over a baking sheet, then sprinkle both sides evenly with the fine sea salt.

Let the salted aubergine slices rest for 30 minutes, until moisture beads on the surface, then pat thoroughly dry with kitchen paper.

In a bowl, combine the ricotta, chopped pistachios, preserved lemon rind, parsley, mint, garlic paste, egg yolk, Parmigiano-Reggiano, black pepper, and chilli flakes; mix well and refrigerate until needed.

Heat a griddle pan or large non-stick skillet over high heat until smoking.

Brush each aubergine slice on both sides with olive oil and grill in batches for 2–3 minutes per side, until char marks appear and the flesh is fully pliable. Transfer to a tray and let cool.

In a small saucepan, warm 1 tablespoon of olive oil over medium heat, add the shallot, and cook for 4–5 minutes, stirring occasionally, until softened and translucent.

Add the crushed tomatoes and caster sugar to the shallot; stir well and simmer uncovered over medium-low heat for 15 minutes, until the sauce has thickened slightly and reduced by about one-quarter. Season with salt and pepper, stir in the basil leaves, and remove from the heat.

Preheat the oven to 190°C (170°C fan / gas 5). Spoon approximately 1½ tablespoons of the ricotta filling onto the wider end of each cooled aubergine slice, then roll tightly toward the narrower end to form a compact cylinder.

Spoon the tomato sauce across the base of a medium baking dish, then arrange the ballotines seam-side down, snugly in a single layer over the sauce.

Bake uncovered for 20 minutes, until the filling is set and the tops are lightly golden.

Remove from the oven and scatter with the reserved chopped pistachios and a few fresh basil leaves. Serve directly from the dish.