Aubergine rotolo with tomato and chilli sauce

Tender pasta sheets embracing a creamy aubergine and cheese filling, rolled into spirals and bathed in a vibrant spicy tomato sauce. This aubergine rotolo delivers rich Mediterranean flavours with every bite.

This aubergine rotolo with tomato and chilli sauce recipe has been analysed as moderately healthy with a Nutri-Score of C. The dish contains nutritious ingredients like aubergines, spinach, and tomatoes that provide essential vitamins, minerals, and fibre. However, the recipe also includes significant amounts of cheese (mascarpone, ricotta, and Parmesan) which contribute to its fat content and moderate health rating.

Ingredients

For the pasta

• flour 350g/12oz ’00’
• semolina 50g/1¾oz
• eggs 2 whole free-range
• egg yolks 4 free-range
• parmesan freshly grated, to serve (optional)

For the sauce

• olive oil 2 tbsp
• onion 1, finely chopped
• garlic 3 cloves, crushed
• sugar pinch caster
• red wine vinegar splash
• chilli pinch dried red flakes
• tomatoes 2 x 400g tins plum
• basil 2 tbsp fresh chopped stalks
• salt and black pepper freshly ground

For the filling

• oil 2 tbsp olive
• aubergines 5, left whole
• spinach 600g/1lb 5oz fresh, blanched, squeezed and chopped
• mascarpone 100g/3½oz
• ricotta 250g/9oz
• basil 15g/½oz fresh picked, finely chopped
• parmesan 60g/2¼oz freshly grated

Method

Preparing the Pasta Dough

1. Begin the aubergine rotolo by combining 350g of ’00’ flour and 50g of semolina in a food processor. Add 2 whole eggs and 4 egg yolks, then pulse until the ingredients form a rough dough. Transfer to a surface dusted with semolina and knead vigorously for at least 5 minutes until smooth and elastic.
2. Form the dough into a ball and wrap tightly in cling film to prevent it from drying out. Place in the refrigerator for 30 minutes to allow the gluten to relax, which will make the pasta easier to roll later.

Making the Tomato and Chilli Sauce

1. Heat 2 tablespoons of olive oil in a saucepan over medium-low heat. Add the finely chopped onion and crushed garlic, then cook gently for about 20 minutes until soft and translucent but not browned. This slow cooking develops a sweet, mellow base for your sauce.
2. Stir in a pinch of caster sugar to enhance the tomatoes’ natural sweetness, followed by a splash of red wine vinegar for balance and a pinch of dried red chilli flakes for heat. Add the two tins of plum tomatoes and the chopped basil stalks. Simmer gently for 20 minutes to allow the flavours to meld together.
3. Use a hand blender to process the sauce until smooth. Season with salt and freshly ground black pepper to taste. Keep the sauce warm while you prepare the rest of the aubergine rotolo.

Preparing the Aubergine Filling

1. Preheat your oven to 220C/200C Fan/Gas 7, or set your grill to high. Pierce the 5 whole aubergines several times with a fork to prevent them from bursting, then brush them with olive oil. Place in a roasting tin and roast or grill until the skins blacken and the flesh softens, approximately 5-10 minutes.
2. Once the aubergines are cool enough to handle, cut them open and scrape out the soft, smoky flesh. Chop this into small pieces and transfer to a mixing bowl. The roasted aubergine adds a rich, smoky flavour that forms the backbone of your aubergine rotolo filling.
3. Combine the chopped aubergine with the blanched and chopped spinach, 100g of mascarpone, 250g of ricotta, the finely chopped fresh basil, and 60g of grated Parmesan. Mix thoroughly to create a creamy, flavourful filling for your rotolo.

Assembling and Cooking the Rotolo

1. Roll out the chilled pasta dough using a pasta machine, working gradually through the settings until you achieve thin, pliable sheets. Cut two sheets that are approximately 20cm/8in in length and press them together lengthways to create a single larger sheet.
2. Lay the pasta sheet on a clean tea towel and spread the aubergine and cheese filling evenly over the surface, leaving a 1cm border around the edges. Starting from one of the shorter sides, carefully roll the pasta and filling into a long, sausage-like shape to create your aubergine rotolo.
3. Roll the aubergine rotolo in a clean tea towel and tie it securely at intervals along its length with kitchen string. This will help maintain the shape during cooking. Place the wrapped rotolo in a large baking tray or ovenproof casserole dish, add enough water to come halfway up the sides, and poach gently in the oven for 15-20 minutes.
4. Remove the cooked rotolo from the water and unwrap carefully. Using a sharp knife, cut it into 3-4cm thick slices to reveal the attractive spiral pattern of pasta and filling. Serve the aubergine rotolo slices with a generous helping of the tomato and chilli sauce, and offer extra grated Parmesan at the table if desired.

Suggested Wine Pairing

Majestic: Piccini Chianti Riserva

This Tuscan classic offers bright cherry notes and a touch of spice that perfectly complements the aubergine rotolo. Its moderate tannins and good acidity cut through the creaminess of the filling while enhancing the smoky depth of the roasted aubergine. The wine’s subtle herbal undertones beautifully echo the basil in this pasta creation.

Tesco: Finest Montepulciano d’Abruzzo

A rich, ruby-red Italian wine with vibrant dark fruit flavours and a hint of black pepper that pairs wonderfully with the tomato and chilli sauce. Its medium body stands up to the robust flavours of the aubergine rotolo without overwhelming them, while its smooth tannins complement the cheesy elements in this rolled pasta dish.

Sainsbury’s: Taste the Difference Primitivo Puglia

This southern Italian gem delivers ripe berry flavours with a warm spice finish that harmonizes beautifully with both the creamy aubergine filling and the spicy tomato sauce. Its generous fruit character balances the earthiness of the aubergine, while its soft structure makes it an ideal companion for this hearty pasta creation with its Mediterranean influences.

What can you serve with this

1. Garlic bread – The crisp, buttery texture provides a perfect contrast to the soft aubergine rotolo while the garlic flavour complements the Mediterranean profile of the dish.
2. Mixed green salad – A simple salad with a light vinaigrette adds freshness and crunch that balances the richness of the cheesy aubergine filling and tomato sauce.
3. Grilled vegetables – Chargrilled courgettes, peppers or asparagus echo the smoky notes of the roasted aubergine while adding colour and nutritional balance to the meal.
4. Antipasti platter – A selection of Italian cured meats, olives and marinated vegetables extends the Mediterranean theme and provides a variety of flavours that complement the aubergine rotolo.
5. Focaccia – This Italian flatbread with its herby, olive oil-rich character is perfect for mopping up the delicious tomato and chilli sauce left on the plate.

Nutri-score Health Check

This aubergine rotolo with tomato and chilli sauce recipe receives a Nutri-Score of C (Moderately healthy). The calculation considers both positive and negative nutritional factors present in the dish.

On the positive side, the recipe contains aubergines which are low in calories and rich in fibre, potassium, and antioxidants. The substantial amount of spinach provides iron, vitamins A and C, and additional fibre. The tomato sauce contributes lycopene, a powerful antioxidant, along with vitamins C and K.

However, several factors contribute to the moderate rating. The dish contains three types of cheese (mascarpone, ricotta, and Parmesan), which adds significant amounts of saturated fat and sodium. The mascarpone in particular is high in fat content. The pasta component, while delicious, consists primarily of refined carbohydrates without significant fibre.

The score has been automatically calculated from the ingredients in the recipe and is only a guide. Portion size and accompaniments will influence the overall nutritional profile of your meal.

Recipe FAQ

• Can I use ready-made pasta sheets instead of making my own? Yes, you can substitute fresh lasagne sheets from the supermarket to save time. Ensure they’re at room temperature before assembling the aubergine rotolo for better flexibility.
• How can I tell when the aubergines are properly roasted? The skin should be blackened and wrinkled, and the flesh should feel very soft when pressed gently. A knife should slide in with no resistance.
• Can I make this dish vegetarian? The aubergine rotolo recipe is already vegetarian. Just ensure any Parmesan you use is made with vegetarian rennet if serving to strict vegetarians.
• What can I use instead of mascarpone? Cream cheese is the best substitute, though the flavour will be slightly tangier. Greek yoghurt mixed with a little double cream can also work in a pinch.
• Is there a way to make this dish ahead of time? Yes, you can prepare the sauce and filling up to two days ahead and keep refrigerated. You can also assemble the rotolo and refrigerate wrapped in cling film for up to 24 hours before cooking.
• Can I make this dish less spicy? Absolutely. Simply reduce or omit the dried chilli flakes in the tomato sauce for a milder version of the aubergine rotolo.
• What’s the best way to blanch spinach? Place the spinach in boiling water for 30 seconds, then immediately transfer to ice water. Once cooled, squeeze out all excess water thoroughly before chopping.
• Can I use tinned spinach instead of fresh? While fresh is preferable for texture and flavour, well-drained tinned spinach can be used as a time-saving alternative. Skip the blanching step and just squeeze out excess moisture.

Storing FAQ

• How long can I keep leftover aubergine rotolo in the refrigerator? Store cooled leftovers in an airtight container for up to 3 days. Keep the sauce separate from any uncut rotolo if possible for best results.
• Can I freeze the aubergine rotolo? Yes, both cooked and uncooked rotolo can be frozen. For uncooked, freeze before poaching; for cooked, freeze individual slices separated by baking parchment. Freeze the sauce separately. Use within 2 months.
• What’s the best way to store the tomato sauce? The sauce can be refrigerated in an airtight container for up to 5 days, or frozen in portions for up to 3 months. It actually improves in flavour after a day or two.
• Should I slice the rotolo before storing leftovers? If you have leftover cooked rotolo, it’s best to store it unsliced if possible, as this helps maintain moisture. If already sliced, store flat in a single layer to maintain the shape.

Reheating FAQ

• What’s the best way to reheat the aubergine rotolo? Place slices in an ovenproof dish, cover with foil, and warm in a 180°C oven for 15-20 minutes. Add a few tablespoons of water to the dish to prevent drying. Heat the sauce separately until piping hot.
• Can I microwave leftover rotolo? Yes, place individual slices on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second bursts until warmed through. The texture won’t be quite as good as oven reheating.
• How do I reheat from frozen? Thaw overnight in the refrigerator then follow the oven reheating method. Alternatively, reheat from frozen by covering with foil and baking at 160°C for about 30-40 minutes until thoroughly heated.
• My reheated rotolo seems dry – how can I fix this? Add a little extra tomato sauce when reheating, or drizzle with a small amount of olive oil. Covering the dish during reheating also helps retain moisture.
• Can I reheat the entire rotolo if it hasn’t been sliced? Yes, wrap it in foil and place in a 180°C oven for 25-30 minutes, or until heated through. Check with a skewer to ensure the center is hot before serving.