Rolls fried eggplant Sicilian. Today I leave you a typical dish recipe of poor Sicilian cuisine. Is’ a vegetarian and tasty recipe, you can also prepare vegan version omitting the cheese. Usually, in Sicily this recipe is part of the 'roundup of appetizers’ in typical Sicilian restaurants along with vegetable and cheese pancakes, meats and other goodies and is among the most popular, beloved especially by children. The recipe of fried eggplant rolls Sicilian style is extremely simple to implement, but in VIDEO RECIPE on my YouTube channel you will find all my tips and suggestions for a perfect outcome (you have already registered?).
The variant to fried rolls
The aubergine rolls are stuffed with a savory filling of grated bread and, Obviously, You can also be prepared in the lighter version, using the GRILLED AUBERGINES and thus saving a little’ of calories.
You can serve the eggplant rolls either as a starter, both as a second vegetarian dish accompanied by a fresh salad. Do not forgot to take a look at all my RECIPES WITH EGGPLANT and all my SICILIAN RECIPES. Especially now that we're in the right season to use this amazing vegetable. Have a good day!
elongated eggplants 2, violets or stripped
olive oil or peanut oil for frying, to taste
150 grams of grated bread
40 grams of grated Sicilian pecorino Dop
60 grams of shredded PDO parmigiano Reggiano
100 grams of provolone, mozzarella cheese, unripened cheese
salt and pepper, to taste
fresh basil, to taste
- FOR TOMATO SAUCE
500 ml of tomato puree
extra virgin olive oil, to taste
fresh basil, to taste
Salt, to taste
a clove of garlic
grated Parmigiano Reggiano DOP, to taste
To prepare the rolls of fried eggplant Sicilian, you must first prepare the aubergines that will have to rest an hour before frying. Wash the eggplants, cut the ends and slice to one half a centimeter thick about. Put the eggplant in a colander, salt them slightly and let them rest for at least an hour so that they lose the vegetation water. This will absorb less oil for frying.
Meanwhile, prepare the tomato sauce by putting the oil in a saucepan, garlic and fresh basil. Brown lightly until the garlic is browned, then add the tomato puree. Add salt and cook uncovered until the sauce is not thick.
Place in a bowl the breadcrumbs, the Parmesan, pecorino, The broken hand basil. Salt and add a little black pepper, then add as much oil as needed to get a moist and soft compound.
Fry the eggplant until golden brown in plenty of olive oil or peanut seeds, and 170 builds, then put them on the absorbent paper to eliminate any excess oil.
Preheat the oven to 180 degrees static.
Pour a little sauce on the bottom of a baking dish. Put the slices of fried eggplant on the work surface, arrange on each of them a little stuffing and roll them up. Lay the rolls fried eggplant in baking dish and sprinkle with the tomato sauce. Spread a little grated Parmesan cheese and a few basil leaves over the sauce and cook for 15 minutes. Garnish the aubergine rolls with grated Parmesan cheese and fresh basil before serving. Bon appétit!
The rolls of fried eggplant Sicilian are delicious warm or cold. If there ever would advance, They are great in a sandwich. Seeing is believing.