The aubergine rolls can also be filled with pasta and are delicious. The taste is reminiscent of pasta alla Norma as it contains fried aubergines, but by enclosing the pasta in the aubergine roll you eat more aubergines. The recipe is quite simple, the only obstacle is frying the aubergines, but as with the aubergine parmigiana, it’s worth it!

INGREDIENTS FOR 17 PASTA ROLLS

2 long aubergines

600 ml of tomato puree

280 g of spaghetti

180 g of caciocavallo

30 g of grated parmesan

Half onion

A sprig of basil

Two tablespoons of extra virgin olive oil

salt

Pepper

Peanut seed oil

PROCEDURE: HOW AUBERGINE ROLLS STUFFED WITH SPAGHETTI ARE MADE IN SICILY

Prepare the sauce by putting the oil in a pan, fry the onion and after a few minutes pour in the tomato puree, salt and pepper, lower the heat and cook for 15 minutes

Cut the aubergines into slices no less than one cm thick

Add the basil to the sauce and turn off the heat

Bring the oil to the right temperature for frying the aubergines and as soon as they begin to brown they can be drained

Once all the slices are fried you can throw in the pasta

Drain the spaghetti 4 minutes before and add two spoonfuls of sauce and half the amount of grated cheese

Mix

Place the sauce in a baking dish

Preheat the oven to 180 degrees

A pinch of salt on the aubergine slices

Place the pasta in the center of the aubergine slices

Add the slices of caciocavallo and roll up the rolls and then place them in the baking dish

Place the sauce on the surface and the parmesan

Bake at 180 degrees in a static oven and after 20 minutes we take out the aubergine rolls with the pasta

GEEK TIPS

• It is not important that the spaghetti sticks out of the rolls
• Instead of parmesan you can use Sicilian tuma cheese
• Better to use long pasta with this recipe, the rolls are perfect with spaghetti

If you liked the recipe, try other Sicilian cuisine specialities:

PASTA ALL NORMA

PASTA WITH EGGPLANTS

CAPONATA SICILIANA