Aubergine rolls, fusilli and buffalo mozzarella

Ingredients for 4 people

  • 1 buffalo mozzarella DOP 250g
  • 350g Neapolitan fusillo Leonessa
  • 3 Sicilian aubergines
  • 500g tomato puree
  • garlic
  • basil
  • oil
  • salt
  • fry oil


Cut the aubergines into thin slices, sprinkle with salt and let the bitter liquid out for about 30 minutes. Rinse them, dry them and fry them in hot oil. Put them to dry on straw paper (that of bakers ... so to speak or on the paper you want !!). Meanwhile prepare a normal tomato sauce with a sauté of garlic. Season with salt. Leave it on the fire until it thickens. Bring to a boil of water, add salt and add the pasta. Remove it 4-5 minutes before the indicated time (it must be very al dente). Turn on the oven at 180 °. Drain the pasta with the sauce. With the fried aubergines form small rectangles on which you will put the pasta. Sprinkle with the diced mozzarella and a basil leaf. Roll the aubergines to form a roll. Bake for 15 minutes. Serve on a base of tomato sauce.

by beufalamode

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