The idea of ​​making this recipe came to me after eating aubergine rolls with tagliolini in a very nice little place in the center of Rome, Monti district, called Fafiuchè. So I did a little bit of work  and finally found my recipe. I recommend it because it is very tasty and can be prepared in advance, which makes it perfect if for example you want to bring it to a dinner


  • 2 fairly large dark and round aubergines (in the photos you will find the pink ones, but you use the large and round ones)
  • a bottle of tomato puree
  • 10-15 Pachino or Perino tomatoes
  • basil
  • 2 fiordilatte (cow mozzarella)
  • oil salt and pepper to taste
  • chili
  • 1 shallot or small onion
  • Grated parmesan
  • salt
  • 1 kg of egg tagliolini

Wash the aubergines well, clean by removing the stem, and slice them thinly transversally so as to obtain nice round sections, about half a cm high.

Place them in a colander with a little coarse salt and leave them to drain the liquids for at least 30 minutes. Rinse them quickly and dry them with a cloth.

In the meantime, put plenty of oil in a large pan and brown the chopped shallot over a low heat. Once cooked, add the freshly ground pepper and chili and leave to flavor for a few minutes. Add the pachino tomatoes roughly chopped into pieces and cook for at least 5 minutes.

At this point add the puree and 3-4 basil leaves, mix and cook the sauce until it has reduced a little and has lost the raw tomato flavour. Season with salt and turn off. Keep some sauce aside to decorate at the end.

Bring a pot of water and salt to the boil.

While the sauce is cooking in a large pan (aluminum if possible) with very little oil passed on the bottom with kitchen paper, grill the aubergine slices, turning them on both sides, and then arrange them on a plate.

When the water has reached the boil, throw in the tagliolini and drain them al dente, keeping aside a little cooking water. Place them in the pan with the sauce and mix the pasta with the sauce over medium heat, stirring or stirring.

Cut the mozzarella into cubes and squeeze it a little.

At this point take the aubergine slices and place a knot of tagliolini in the center with a cube of mozzarella in the middle, fold the aubergine in half to close the roll and place on a baking tray covered with lightly oiled baking paper. Repeat this operation until you run out of ingredients.

At this point add a drizzle of oil and a pinch of salt,  on each roll put a little bit of the sauce kept aside, chopped basil leaves and the leftover mozzarella. Sprinkle with grated parmesan and bake at 180°C for about half an hour, until a little crust forms.


Happy rolls everyone!

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