|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 10g||35%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This dish (sometimes known as "rollatini" in the U.S., a word which does not actually exist in Italy, where they are called "involtini") is quick and easy to prepare, but makes for a beautiful presentation and a satisfying antipasto, primo, or even a vegetarian main dish accompanied by a salad or vegetable side.
- 2 large eggplants (washed and dried)
- 2 tablespoons olive oil (for brushing eggplant slices before grilling)
- 4 large tomatoes (about 600 grams, should give you about 3 cups when diced)
- 2 tablespoons extra-virgin olive oil
- 1 small clove garlic (peeled and finely minced)
- 1 small shallot (peeled and finely minced)
- 2 fresh basil leaves (roughly chopped)
- Dash fine sea salt (or to taste)
- Dash freshly ground black pepper (or to taste)
- 1/2 pound (227 grams) spaghetti
- 1/2 cup Parmigiano Reggiano cheese (grated, for serving)
- Optional: 1/4 cup chives (fresh basil leaves, or flat-leaf parsley, for garnish; finely chopped)
For the Eggplants
- Gather the ingredients.
- Cut off the stem end of the eggplants and then cut the eggplants lengthwise into slices about 1/4-inch (1/2-centimeter) thick. Lightly brush each side with olive oil and then grill the slices for 2 to 3 minutes per side on a charcoal or gas grill or stovetop grill pan over medium-high heat. Set grilled eggplant slices aside while you make the tomato sauce.
For the Sauce
- Gather the ingredients.
- Cut a small, shallow "X" shape in the bottom of each tomato with a sharp paring knife. Drop the tomatoes into a large pot of boiling water for about 45 to 60 seconds, then remove the tomatoes from the boiling water with a slotted spoon or mesh skimmer and drop them into a bowl of ice water to cool. When the tomatoes are cool enough to handle, drain them well, slip the peels off (they should peel away easily from the X using either your fingers or a paring knife) and finely dice the tomatoes. Heat the extra-virgin olive oil and the minced garlic and shallot in a heavy-bottomed pot over medium heat. Saute until softened and lightly golden, about 3 to 5 minutes. Add the diced tomatoes and basil, season to taste with salt and pepper, and cover. Let simmer over low heat for 15 to 20 minutes while you cook the spaghetti.
- While sauce is simmering, cook the spaghetti just until al dente in a large pot of boiling salted water. When done, drain and return to the pot. Add the tomato sauce (reserving several spoonfuls for garnishing the finished rolls) and stir with a wooden spoon to coat the pasta well with the sauce.
- Divide the spaghetti evenly between the eggplant slices, using a fork or your fingers to arrange it into a loop shape. Roll up the eggplant around each pasta bundle (use a toothpick to secure the roll, if necessary).
- Add a dollop of the reserved tomato sauce to each roll and a sprinkle of freshly grated Parmigiano Reggiano cheese. Serve immediately.
Sprinkle the eggplant rolls with finely chopped chives, fresh basil or flat-leaf parsley and freshly grated Parmigiano Reggiano cheese.