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Stuffed aubergine rolls

Name: Stuffed aubergine rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 6
Cuisine: Mediterranean recipes
Ingredients: 3 medium aubergines; 2 tsp coarse sea salt; 1 garlic clove, halved; 500g good minced meat (half pork and half veal or beef); 110g fresh white breadcrumbs; 55g each grated Parmesan and Pecorino; 2 large, free-range eggs, beaten; Bunch of fresh flatleaf parsley; Extra-virgin olive oil, for oiling and drizzling

Published: 30 Apr 08
Updated: 18 Mar 24

A traditional Pugliese recipe made by rolling thin aubergine slices around a rich minced meat and parmesan mixture and then baking.

Easy
May 2008

Test kitchen approved

Serves 6
Takes 15 min to make, 30 min to bake, plus 2 hours salting

A traditional Pugliese recipe made by rolling thin aubergine slices around a rich minced meat and parmesan mixture and then baking.

Nutrition: per serving

Calories: 337kcals
Fat: 17g (7g saturated)
Protein: 30.8g
Carbohydrates: 16.8g (2.7g sugars)
Salt: 1g

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Ingredients

3 medium aubergines
2 tsp coarse sea salt
1 garlic clove, halved
500g good minced meat (half pork and half veal or beef)
110g fresh white breadcrumbs
55g each grated Parmesan and Pecorino
2 large, free-range eggs, beaten
Bunch of fresh flatleaf parsley
Extra-virgin olive oil, for oiling and drizzling

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Method

Slice the aubergines lengthways into thin strips. Place in a colander, sprinkle with the sea salt and set aside for 2 hours.
Preheat the oven to 180°C/fan160°C/gas 4. Rub a mixing bowl with the cut side of the garlic, then discard. Add the meat, breadcrumbs, cheese, eggs, parsley, a pinch of salt and some freshly ground black pepper. Stir well to combine.
Pat the aubergine slices dry with kitchen paper and lay them out on a board. Make small balls of the meat mixture, place 1 in the centre of each aubergine slice and roll up.