Italian cuisine with Eliana – Aubergine rolls with spaghetti

Serves  6  

INGREDIENTS: tsp = teaspoon tbsp = tablespoon

3 Aubergines (big size)

300 gr Spaghetti

700 ml Tomato sauce

Garlic

200 gr Norvegia or Gouda cheese

200 gr Parmesan cheese

Olive oil

Seed oil

Basil 

Salt

PREPARATIONS:

• Cut the aubergines in thin slices, then put them in a strainer with some salt and let rest for 20 minutes

• Brown the garlic (the entire clove, not peeled, not cut)  with the olive oil, then pour the tomato sauce, add some salt (taste to adjust) , 5/ 6 basil leaves and let cook for about 15 minutes.

• Wash the aubergines and dry.

• Fry the aubergines in plenty of hot boiling oil (seed oil).

• Meanwhile, once the water is boiling, cook the spaghetti for the time indicated on the box.

• When the spaghettis are ready, pour half of the tomato sauce and let them cool down.

• To create the rolls, put some spaghetti on an aubergine’s slice, with a small piece of cheese.

• Once the rolls are created, put them in a baking tray and cover them with the remaining tomato sauce. Add some parmesan cheese on top.

• Bake in the oven 190°C for 15 minutes.