Aubergine and Ricotta rolls

Just a quick recipe entry; don't have much time to waffle on. Might blog about my new found love for aubergines in the next entry.

Large aubergine/brinjal slices 1 cm thick
Tomato base pasta sauce
Soft ricotta cheese
1/2 bunch fresh lemon thyme sprigs chopped
2 tsp oregano flakes
good dash of sea salt
olive oil

Smear slices of aubergine with olive oil and sprinkle with sea salt. Grill under 185 degree oven for 10-15 minutes. Remember to flip them over to brown the other side. Remove from heat and leave aside. Meanwhile, stir ricotta cheese and herbs together in a bowl.
Spoon 1 tbsp of mixture onto a slice of aubergine and roll up. Neatly place on to a baking dish. Top with 2-3 tbsps of sauce and sprinkle on a handful of grated mozzarella. Pop back into the grill until cheese is melted and ricotta filling is bubbly.
I served tonight's dinner of roast chicken marylands with herbed couscous, roast potatoes, aubergine rolls and iceberg lettuce salad on the side. I loved the combination for dinner; was hearty and delicious. Just what I needed to put me through the night's load of assignments. tata!