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Eggplant rolls with spaghetti


Eggplant rolls with spaghetti are a delicious version of traditional Sicilian pasta with aubergines. A baked pasta dish, which in Sicily is often prepared in summer, on Sundays or holidays. A pasta to the norm in reverse: the aubergine slices are rolled around the spaghetti with tomato sauce to form rolls, which will be grilled in the oven until their surface becomes appetizing. And for those with a sweet tooth, they can be enriched inside with a piece of provola or tuma. Our recipe for aubergine rolls with spaghetti is a vegetarian alternative, a different and original way to bring more than just the usual pasta dish to the table. Eggplant rolls with spaghetti are a tasty and easy to prepare dish. They are perfect for those who love Sicilian cuisine and want to try an original and different dish than usual.


Total time 1 not 20 minutes
  • 400 g spaghetti not too thin
  • 4 long black aubergines
  • 600 ml tomato sauce
  • 5 spoons Grated Parmigiano Reggiano or salted ricotta
  • basil to taste
  • extra virgin olive oil to taste
  • peanut oil to taste for frying
  • Cook the spaghetti al dente in abundant salted water, drain them, pour them into a bowl and season them with a part of the Parmesan and tomato sauce. Add the basil chopped by hand and mix.

  • Meanwhile, imperfectly peeling the eggplant will make it easier to roll the eggplant slice. Slice them lengthwise to a thickness of 5 mm and cut 18 wide slices. Salt them and drain some of the vegetable water. Dry them, fry them in peanut oil and let them drain on absorbent paper.

  • Line up the aubergines on the work surface and, on each of them, arrange a little rolled spaghetti with the help of a fork. Finally, roll up the aubergines to form a roll. Spread a little tomato sauce on the bottom of a baking dish, arrange the rolls next to each other and sprinkle them with the rest of the sauce and the grated Parmesan.

  • Cook in the oven in static mode at 180-200°C for about 15 minutes. Remove them from the oven, let them rest for 5 minutes and serve.

The choice of aubergines is important. In addition to being nice and compact and fresh, they must be long and wide.
Pay attention when cooking the rolls: the spaghetti should be cooked but not dry. If you cook for longer, you will get dry and crunchy spaghetti.
If you prefer salted ricotta instead of Parmesan, grate it only after taking them out of the oven.
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