The English Post

Eggplant rolls

Written by Veronica Lavenia

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

Serves 4

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

1 tbsp Grana Padano or Parmigiano Reggiano cheese, grated 

Eggplant rolls: Method

  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.


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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.