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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

Veronica Lavenia
Course Side
Cuisine Italian
Servings 4 servings


  • 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)


  • 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.


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