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Aubergine rolls

Posted on: December 20, 2014
by the farmer
3 stars - based on 10 reviews

ingredients

  • 2 large aubergine into 10 slices
  • 2 tbsp extra virgin olive oil
  • 750 ml tomato sauce
  • 300 g scamorza diced
  • 50 g parmigiano grated
  • Fresh basil
  • 2 garlic cloves, chopped

Instructions

  • Dice 8 slices of aubergines not too much thick, Grill the aubergines on each sides for few minutes. Lightly season the aubergine slices. Meanwhile, cook in a pan tomato sauce with oil and garlic for about 10 minutes or until the mixture is richly flavoured and thickened.<br/>Preheat the oven to 180°C<br/><br/>Place a portion of prosciutto, scamorza and parmigiano grated and tomato sauce at the wider end of one slice and roll up to enclose the filling with toothpick. Placing the rolls side by side in an ovenproof dish. Add remaining sauce and parmigiano grated. Cook for 20 minutes. Garnish with basil sprigs and serve warm.

45 minutes preparation time

30 minutes cooking time

75 minutes total time

4 loaf

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