The EGGPLANT ROLLS AND SPAGHETTI are a tasty and creative dish, typical of Catania’s monastic cuisine, combining the tenderness of grilled eggplants with the savory texture of spaghetti, bringing together simple but delicious ingredients in an attractive presentation and delightful flavor.
It’s a typical Mediterranean dish, ideal to serve especially during the summer months, when eggplants are tastier and tomatoes are sweeter.
Texture is a strong point of this dish: the eggplant is soft and slightly sweet, the spaghetti inside are perfectly al dente, while the tomato sauce and salted ricotta add creaminess and enveloping flavor.
As you may have guessed, the ingredients recall the famous Pasta alla Norma, also from Catania, but the curious presentation of this dish (which by the way can be prepared in advance) makes it truly unique and special. Try it and let me know.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop, Frying, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 8 oz spaghetti
- 2 black oval eggplants (large)
- 3 1/8 cups tomato purée (passata)
- 1 clove garlic
- 3.5 oz salted ricotta
- as needed extra virgin olive oil
- as needed salt
- basil
- 2 1/8 cups neutral frying oil
Tools
- 1 Saucepan
- 1 Pot
- 1 Frying pan
- 1 Baking tray
- 1 Vegetable peeler
- Paper towels
Steps
Preparing the Eggplant Rolls and Spaghetti is very easy and also quick.
In a saucepan add a drizzle of oil and gently sauté the garlic over low heat. Add the tomato purée, salt and cook over medium heat for 15 minutes. Add a teaspoon of sugar if the sauce is too acidic.
Remove the garlic and set the sauce aside.
Clean the eggplants (you will need two large, long ones to obtain slices large enough to form the rolls), peel them and slice into slices about 0.2 in thick.
Fry them in neutral oil until they are lightly golden. Drain them on paper towels and blot to remove excess oil.
Cook the spaghetti in salted water, drain and toss them with half of the tomato purée and some of the salted ricotta.
Place the eggplant slices on a cutting board, lightly salt them and fill each with a nest of spaghetti. Roll them tightly to form the rolls.
Arrange them in a baking tray, cover with the remaining tomato sauce and sprinkle with more salted ricotta.
Bake in a preheated static oven at 356°F for 15 minutes.
Remove from the oven, garnish with basil and serve your eggplant rolls and spaghetti.
