Sicilian eggplant rolls, also known as “Involtini di Melanzane,” are a delightful Sicilian dish featuring thinly sliced eggplant rolled around a savory filling, often with cheese, breadcrumbs, herbs, and sometimes meat.

Eggplants in Sicily are the undisputed summer queens and lend themselves to many RECIPES.

If you love fried eggplants and are passionate about ORIGINAL SICILIAN cuisine, Enjoy these EGGPLANT ROLLS; they are a pleasure.

Sicilian eggplant rolls are not eaten hot; they are a dish that is savored cold or warm.

This dish contains many of the essential ingredients of Sicilian cuisine: eggplants, pine nuts, and raisins. It is delicious and an excellent dish to share with friends. If you are looking for simple, flavorful dish ideas for your next potluck party, this recipe is definitely what you need.

igrendients for eggplant rolls
Eggplant rolls, Involtini di Melanzane

Original Sicilian Eggplant Rolls Recipe

Prep Time 10 mins Cook Time 15 mins Total Time 25 mins Difficulty: Beginner Servings: 4 Best Season: Suitable throughout the year

Description

Sicilian eggplant rolls, also known as "Involtini di Melanzane," are a delightful Sicilian dish featuring thinly sliced eggplant rolled around a savory filling, often with cheese, breadcrumbs, herbs, and sometimes meat. Here's a basic recipe to get you started:

Ingredients

Instructions

Peeled Tomato Sauce

  1. In a saucepan, brown a whole clove of garlic pounded with oil.
    • After it is browned, remove it and add the peeled tomatoes.
    • Add salt and pepper, and perfume it with basil … let cook for 10-15 minutes.

Breadcrumb Filling

    • Put two tablespoons of oil in a frying pan, fry the chopped garlic a little, add the breadcrumbs, parsley, salt, and pepper, and mix everything … let the crumb “toast”; it must cook but not burn.
    • Pour it into a bowl and add the raisins (previously rehydrated in half a glass of water), the pine nuts, the pieces of cheese, chopped mint, chopped parsley, or chopped basil.
    • Mix everything.

Eggplant

    • Peel the eggplant, wash and cut it, and slice it vertically to have long slices.
    • Once the eggplant is cut, place the slices in a colander, add salt, and let them strain for a couple of hours.
    • In this way, the water that makes the eggplant taste bitter exits the vegetable.
    • Extra virgin olive oil is ideal for frying eggplant because it reaches the combustion point at high temperatures.
    • If you want to use another oil, use peanut oil, use good quality oil.
    • To obtain an excellent, light, and crispy eggplant, it must “float” in the oil.

Assembling

    • After frying and the oil is drained, stuff the eggplant slices with the bread crumb filling and place the rolls in an oven dish where we have poured some previously prepared peeled tomato sauce.
    • Cover the rolls with the remaining crumb and peeled tomato sauce,
    • Bake at 180°C (356°F) for 15 minutes.
Keywords: sicilian eggplant rolls, involtini di melanzane
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