Sicilian Eggplant Rolls Recipe
Shedding light on authentic Sicilian home cooking, these eggplant rolls are simple yet packed with flavour. If you’re looking for a satisfying main that’s hearty, comforting and ideal for sharing, you’ve found it!
You will need
Serves 2-4
For the eggplant:
- 2 medium eggplants
- Salt (for purging bitterness)
- Sunflower oil or other vegetable oil, for frying
For the filling:
- 3 tablespoons olive oil
- 1/2 small pink onion, finely chopped
- 3-4 tablespoons tomato paste
- 250g white toast bread, finely ground (or any stale bread)
- A small handful of black currants
- A small handful of toasted pine nuts
- 3 tablespoons vegan parmesan, plus extra to garnish
- Salt and pepper, to taste
For the sauce:
- 3 tablespoons olive oil
- 1 garlic clove
- 1/2 small pink onion, chopped
- 400g diced tomatoes
- Salt, to taste
- A pinch of sugar (if needed)
- Fresh basil, to taste, plus extra to garnish
Recipe: Alessandra D’Angelo
Directions
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Step 1
To prepare the eggplant: Slice the eggplant lengthways into thin strips, about 5 mm thick. Sprinkle with salt and let rest in a colander for 30–45 minutes to purge bitterness. Rinse and pat dry with paper towels. Heat vegetable oil in a frying pan. Fry the slices on both sides until golden and tender. Drain on paper towels.
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Step 2
To make the filling: In a pan, heat the olive oil and sauté the chopped onion until it is soft. Add the tomato paste and cook for a few minutes, adding a splash of water if needed. Stir in the pine nuts and currants and cook for a few minutes. Add the ground bread and mix well. Cook for a few more minutes, then stir in the vegan parmesan. Season with salt and pepper. Set aside to cool slightly.
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Step 3
To make the sauce: In a saucepan, combine olive oil, garlic, onion, diced tomatoes, salt, and sugar. Simmer over medium-low heat for 20–30 minutes. Blend the sauce with an immersion blender for a smooth consistency (optional). Stir in chopped basil at the end.
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Step 4
To assemble the rolls: Place a spoonful of filling at one end of each fried eggplant slice. Roll up gently and set aside. Repeat with all slices and filling.
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Step 5
To bake (optional but recommended): Preheat the oven to 180°C (350°F). Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange the eggplant rolls seam-side down. Cover with more tomato sauce, sprinkle with vegan parmesan and top with a few basil leaves. Bake for 15–20 minutes, until hot and bubbling.
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Step 6
Garnish with parmesan and fresh basil to serve.
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Recipe: Alessandra D’Angelo
