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52 recipes
Eggplant rolls to Palermo
ingredients
servings
4
Aubergine
2 unit
Breadcrumbs
300 grams
Raisins, white and red
20 grams
Onions
1 unit
Garlic
3 wedges
Basil
5 leafs
Food yeast flakes
3 spoons
Chili pepper
to taste
Extra virgin olive oil
to taste
Canned tomato sauce, with salt
500 grams
second courses from Italy - Sicilia
Eggplant rolls to Palermo
Eggplant rolls to Palermo
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Fantastic original eggplant rolls of my land! Very tasty thanks to the filling, cooking them in the oven are not thinking but a full meal and filling without the need to accompany them with the bread! To see the process just go to my YouTube Channel Recipes Happy!
preparation
step 1
Cover a baking tray with greaseproof paper and brush the surface with oil. Cut the eggplant following the direction of their length. Place them on the baking sheet and brush them again with the oil and salt.
step 2
Bake the eggplant at 220 degrees and turn until cooked. Meanwhile, prepare the filling.
step 3
Fry the onion in some olive oil, half cooked add the garlic, breadcrumbs, basil and raisins, mix thoroughly for 10 minutes and add about 2 spoons of tomato sauce.
step 4
Far cook all the stuffing for 10 minutes, and before turning off the heat, add red pepper and nutritional yeast.
step 5
Once cooked eggplant, allow to cool slightly the filling, take an eggplant at a time and put a bit of riepieno the center of each, to close them in on themselves to form the bundle.
step 6
Arrange the rolls on a greased baking sheet previously with oil, sprinkle with the tomato puree up to cover them all and bake for about 15 minutes and 15 minutes of grill, until desired browning!
