Eggplant with Ricotta

Ingredients:

2 eggplants
4 capsicums
Olive oil
Sweet cabernet vinegar
2l Milk
100ml lemon juice
Salt & pepper to season

Method:

Peel 2 eggplants and slice lengthwise 1/2cm thick. Shallow fry in olive oil and set aside. Quarter 4 capsicums remove the seeds and roast for 30min at 180 degrees with olive oil, sea salt and a splash of sweet cabernet vinegar. After 15 mins give them a light toss.

To make ricotta place 2 litres of milk on the stove and keep stirring continuously. When milk starts to rise (about 90º), turn the flame off and pour in 100ml of lemon juice. Give it a gentle stir and let curd rise to the surface. Scoop curd into a bowl and let it cool. Add sea salt and black pepper.

Roll up eggplant with ricotta inside and serve with roasted capsicums on top.