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.
Print
Simple Eggplant Rolls
- Total Time: 1 hour
- Yield: 4 servings
Description
Eggplant rolls filled with fresh tomato, basil, and cheese – a classic Sicilian summer recipe that comes together in under 30 minutes.
Ingredients
- 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))
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.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Cuisine: Italian
Frequently Asked Questions
What type of cheese works best for the filling in Simple Eggplant Rolls?
The filling here is cooked spaghetti tossed with tomato sauce, not cheese — grated Grana Padano or Parmigiano Reggiano (or a vegan alternative) is sprinkled on top to taste before serving.
How do I prepare the eggplant before rolling it?
Slice the eggplant thinly, salt it, and let it sit for about 30 minutes to draw out moisture and bitterness, then rinse and pat dry before filling.
Can I use fresh basil instead of dried basil in the filling?
Yes — fresh basil is what’s used here, not dried. A few basil leaves get added to the tomato sauce; there’s no cheese filling to mix it into, since the eggplant is rolled around spaghetti instead.
