Let's head straight to Sicily this week with this fabulous dish which would be a winner at a dinner party with eggplant being the special ingredient.
It is basically spaghetti in tomato sauce rolled in fried eggplant, topped up with more tomato sauce and salted ricotta or Pecorino cheese. A few green basil leaves will dress these rolls to the nines. Finally pop it in the oven to crisp up for a few minutes...and look at your guests expressions 🙂
If you prefer a lighter version you can just slice the aubergines and put them over a griddle pan and brush them with a little olive oil. It will be equally tasty.
- Prep Time : 40 minutes
- Cook Time : 30 minutes
- Yield : aubergines
Slice the eggplant about 1/2 cm thick (not too thin). Sprinkle them with salt and let them rest for 10 minutes then pat with kitchen paper to absorb the water they have released.
Fry them in hot oil
Prepare the tomato sauce by cooking the tomatoes with the garlic cloves, a few basil leaves and salt to taste. Drizzle with olive oil. Cook until the sauce has reduced (about 15 minutes). Add small pieces of eggplant some grated pecorino cheese or ricotta.
Cook the spaghetti in boiling salty water for two minutes less than it states on the packet then drain and toss with the tomato sauce and drizzle with olive oil. Leave some sauce aside for later to put on the rolls.
Put a forkful of spaghetti over each eggplant's slice
Now add a piece of ricotta or pecorino cheese and roll up (secure with a toothpick if you wish)
Arrange the rolls on a greased baking tray. Put a tbsp of tomato sauce over each roll and a sprinkle of cheese.
Bake at 190° for about 10 minutes or until golden. Decorate with basil leaves.