Now Reading
Simple Eggplant Rolls

Simple Eggplant Rolls

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

eggplant rollsGiuseppe 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.

See Also

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

  • Author: Veronica Lavenia
  • Yield: 4 servings 1x


  • 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))


  1. Wash, cut the eggplants and let them soak in salted water for 30 minutes.?Dry the eggplant and fry.
  2. 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.
  3. Cook the spaghetti, al dente, in boiling salted water.
  4. Place the pasta inside the eggplants and wrap. Season with 1 tablespoon tomato pulp and grated cheese.
  5. Serve immediately.
  • Category: Side
  • Cuisine: Italian


View Comments (0)

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Scroll To Top