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    Aubergine rolls filled with minced meat, basil and Grana Padano Riserva in a tomato sauce

    4 people
    T470 min


    • 4 long aubergines
    • 150 g Grana Padano Riserva
    • 300 g minced meat
    • 100 g sausage
    • 2 eggs
    • 500 ml tomato purée
    • 1 garlic clove
    • 1 bunch basil
    • extra virgin olive oil
    • salt
    • pepper


    STEP 1

    Cut the aubergine into slices about half a centimetre thick and grill on both sides.

    STEP 2

    In a bowl, combine the minced meat, eggs, sausage, half the grated Grana Padano Riserva and mix well.

    STEP 3

    Fill each grilled aubergine slice with a small ball of meat, roll the slice and close it with a toothpick.

    STEP 4

    Fry the garlic clove in a non-stick pan, add the tomato purée and cook for about ten minutes, seasoning with salt and pepper.

    STEP 5

    Grease a baking dish and add two or three spoons of sauce, arrange the aubergine rolls and top with sauce and grated Grana Padano Riserva.

    STEP 6

    Bake in a preheated oven at 180°C for 25-30 minutes.
    Serve the rolls warm with fresh basil leaves.