Eggplant rolls is a basic, easy Sicilian summer recipe with all the flavors 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.
Eggplant rolls: 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
Eggplant rolls: Method
- 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.