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Italian with Eliana – INVOLTINI DI MELANZANE (Aubergine rolls)

Serves 6

INGREDIENTS: tsp = teaspoon tbsp = tablespoon

3 Eggplants 

3 balls of 125 gr Mozzarella

500 ml Tomato sauce

350 gr Ham (ekte kokt skinke)

1 bunch Basil 

Oil and salt 



  • Cut the eggplants into thin slices, in length  (1/2 cm)
  • Put the slices in a container, add salt and let rest for about 20 minutes
  • Cook the tomato sauce for 15 minutes, adding a spoon of olive oil, salt and 5 leaves of basil
  • Cut the mozzarella cheese in small cubes
  • Dry the sliced eggplants and grill them in a pan  3 minutes each side
  • On each eggplant slices, put some tomato sauce, mozzarella, ham and basil. Then roll the slice and create the aubergine roll.
  • Oil a baking tray with olive oil and two spoons of tomato sauce
  • Lay the aubergine rolls in the baking tray and dress with olive oil, tomato sauce and basil
  • Bake in the oven at 180°C for 15 minutes.

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