Ingredients
100g aubergines
75g goat’s cheese (chevre)
75g ricotta
5g chives
5g garlic
20g mascarpone
70g onions, sliced
30ml red wine vinegar
30g brown sugar
20ml olive oil

Method

Slice the aubergines lengthwise one-centimetre thick, and grill on both sides. Season and set aside to cool.

Meanwhile, mix the ricotta, chives, garlic, mascarpone and goat’s cheese.

In a hot pan, cook the onions until they are golden brown, add the sugar and caramelise. Add the red wine vinegar and port wine and let it reduce until the onions become sticky.

Put some of the ricotta mix on the sliced aubergines and roll them cigar-shaped.

Prepare the tomato salsa by chopping some fresh tomatoes, garlic, parsley and olive oil.

To serve, put the tomato salsa in a long diagonal line, place three stuffed aubergines and put some sweet and sour onions on top.

Alex Camilleri is the Chef at Agliolio Restaurant, Radisson Blu Resort & Spa, Golden Sands.

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