Try this easy Sicilian summer recipe of eggplant rolls filled with tomato, basil, and cheese.

eggplant rolls Giuseppe Giustolisi

Basic and fast Sicilian summer recipe with all the flavors all of eggplants from the garden. Serve immediately or left gratin in the oven, the eggplant rolls are a simple but tasty idea with for a delicious Mediterranean dish.

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Author: Veronica Lavenia
Yield: 4 servings 1x

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Ingredients

Scale

320 g 11 oz spaghetti (Italian spaghetti, made with durum wheat)
2 eggplants (aubergines)
Extra virgin olive oil (to taste)
500 g 17 oz tomato pulp
Sea salt (to taste)
A sprig of fresh basil
Grated Grana Padano or Parmigiano Reggiano cheese (to taste (or grated vegan cheese))

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Instructions

Wash, cut the eggplants and let them soak in salted water for 30 minutes.?Dry the eggplant and fry.
Cook the tomato pulp in a pan with salt. At the end of cooking, add 2-3 tablespoons of extra virgin olive oil and two or three basil leaves.
Cook the spaghetti, al dente, in boiling salted water.
Place the pasta inside the eggplants and wrap. Season with 1 tablespoon tomato pulp and grated cheese.
Serve immediately.

Category: Side
Cuisine: Italian

NØRTH - Scandinavianish Cooking by Kalle Bergman

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About the Book

Step into the world of Scandinavianish with NØRTH. From Swedish comfort classics to Danish smørrebrød and new twists on Nordic flavors, this cookbook invites you to explore the rich taste of the North in your own kitchen.

All recipes are presented with both imperial and metric measurements. Available in premium paperback, and for instant download for tablets, phones and computers.