Exquisite Sicilian Eggplant Roulade Recipe | Aubergine Roll with 3 Cheeses and Ham

Sicilian Eggplant Roulade Recipe | Aubergine Roll with 3 Cheeses and Ham

Introduction
In today’s video, we’re diving into a delicious Sicilian Eggplant Roulade recipe, also known as Aubergine Roll, which is a traditional Sicilian dish that’s perfect for dinner or special occasions. We’re going to fill the tender, roasted aubergine slices with three types of cheese—mozzarella, ricotta, and Parmesan—to create a rich and flavorful roll. For those who love a heartier dish, we’re adding a touch of ham, but you can easily make this vegetarian by leaving the ham out.

This Italian eggplant roulade is not only easy to make, but it’s also an excellent way to bring authentic Sicilian flavors into your home. Whether you’re familiar with Sicilian cooking or just love exploring Italian recipes, this dish is packed with the tastes of fresh tomatoes, basil, and the incredible textures of soft cheeses. I’ll guide you step by step on how to prepare the eggplant, roll it with the perfect filling, and bake it until golden. And if you’re looking for tips on making the perfect roulade, be sure to watch until the end, where I share how to get the best results by letting it rest before slicing.

Stay tuned, and let’s create this amazing Sicilian eggplant dish together.

Key Chapters and Timestamps
00:00 – Introduction and Overview
00:24 – Preparing the Eggplant (Aubergines)
01:14 – Overview of the Fillings
03:03 – Rolling the Eggplant Roulade
05:25 – Final Touches Before Baking
06:44 – Baking and Resting the Roulade
07:09 – Tasting and Serving the Dish

List of Ingredients
2 large aubergines (eggplants)
125g fresh mozzarella, sliced thinly
125g ricotta cheese
50g Parmesan cheese, grated
2-3 medium-sized tomatoes, thinly sliced
Fresh basil leaves, roughly chopped
Salt and pepper, to taste
Olive oil, for brushing
100g cooked ham (optional for vegetarian version)
2 tablespoons breadcrumbs
Oregano, a pinch for seasoning

Cooking Instructions
Start by preheating your oven to 200°C (or 180°C for a fan oven). While the oven heats up, slice your aubergines about 1 cm thick. Place them on a baking tray lined with parchment paper, then brush one side of each slice with olive oil. Sprinkle a little salt to help them sweat, and pop them in the oven for around 20 minutes, or until they’re lightly golden and soft.

While the aubergines are roasting, let’s prepare the filling. In a bowl, toss your thinly sliced tomatoes with a drizzle of olive oil, a pinch of oregano, salt, pepper, and some freshly chopped basil. Mix it all together and set it aside to marinate.

Next, slice the fresh mozzarella and gather your ricotta and grated Parmesan. Once the aubergines are out of the oven and have cooled slightly, lay them out on a new piece of parchment paper, top-to-tail style, with a slight overlap to avoid gaps.

Now we start layering. Spread the mozzarella evenly across the aubergine slices, keeping about an inch from the edges to prevent spillage when we roll. Then, add the marinated tomatoes, followed by dollops of ricotta, and finish with a generous sprinkle of Parmesan. For those who enjoy a bit of extra flavor, lay a few slices of ham on top before rolling.

Carefully roll the aubergines into a tight roulade, using the parchment paper to help guide it. Once rolled, place the roulade onto your baking tray. Brush the outside with a little more olive oil and sprinkle breadcrumbs mixed with Parmesan, salt, pepper, and finely chopped basil on top for an extra crispy finish.

Bake the roulade at a lower temperature of 180°C for about 20-25 minutes, until the breadcrumbs are golden. Once out of the oven, let the roulade rest for at least 40 minutes. This ensures it firms up nicely and is much easier to slice without falling apart.

When ready to serve, slice the roulade with a bread knife, revealing the layers of cheese, ham, and perfectly roasted aubergine. Enjoy your delicious Sicilian Eggplant Roulade at room temperature, which allows all the flavors to really shine.

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