Description
Eggplant rolls filled with fresh tomato, basil, and cheese – a classic Sicilian summer recipe that comes together in under 30 minutes.
Ingredients
Units
- 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