Sicilian-style baked aubergines

The ultimate comfort food mash-up where smoky charred aubergine meet a creamy, herb-flecked pasta filling. It is a vibrant, cheesy taste of Sicily that brings sunshine to your dinner table.

By Matt Tebbutt
From Saturday Kitchen Recipes

This recipe achieves a solid Nutri-score B. While it contains indulgent cheeses like mozzarella and ricotta, the high vegetable content from aubergines and tinned cherry tomatoes provides significant fibre and essential vitamins. Using olive oil provides healthy monounsaturated fats, making this a balanced Mediterranean-style meal.
Nutrition per serving: 540 kcal, 34g fat, 14g saturates, 32g carbs, 8g sugars, 7g fibre, 22g protein.

Method

Stage 1: The Tomato Base (35 mins – Can be done ahead)

1. Build the flavour foundation by heating your olive oil in a medium saucepan over a gentle heat. Toss in the smashed garlic and rosemary sprig, letting them sizzle just until they smell amazing—this perfumes the oil beautifully.
2. Simmer the sauce by pouring in those lovely cherry tomatoes and adding the bay leaf. Let it all bubble away quietly for about 30 minutes; you want it to thicken up so it hugs the aubergine rolls later. Don’t forget to fish out the rosemary and bay leaf before seasoning with salt and pepper.

Stage 2: Prep the Aubergines (15 mins)

1. Get the griddle screaming hot while you prep your aubergine slices. Brushing them with oil rather than pouring it in the pan ensures they get those gorgeous char lines without becoming greasy sponges.
2. Char the slices for a minute or two on each side. We’re looking for flexibility here so they roll easily, plus that smoky depth of flavour that defines Sicilian cooking.

Stage 3: The Noodle Filling & Assembly (15 mins)

1. Cook the noodles al dente by soaking them in boiling water. Shave off two minutes from the packet instructions—they’ll finish cooking in the oven and we don’t want them turning to mush!
2. Mix the cheesy goodness in a large bowl. Toss the drained noodles with oil, half your parmesan, the ricotta, and those fresh herbs. Season it generously; the ricotta loves a good hit of black pepper.
3. Roll and tuck by placing a dollop of the noodle mix onto each aubergine slice. Roll them up snugly and line them up in your baking dish like little soldiers.

Stage 4: The Final Bake (30 mins)

1. Top it off by spooning that rich tomato sauce over your rolls. Scatter the remaining parmesan and lay the mozzarella slices on top.
2. Bake until golden in a preheated oven at 200°C. You’re waiting for that moment the cheese is bubbling and starting to brown at the edges. Let it sit for five minutes before serving so the rolls hold their shape.

FAQs for Sicilian-style baked aubergines

• What is the difference between this and Eggplant Parmigiana? Traditional Parmigiana uses layers of aubergine, while this Sicilian version uses the aubergine as a wrapper for a herb-infused noodle and ricotta filling.
• Do I need to salt the aubergines first? Modern aubergines aren’t as bitter as they used to be, so you can skip the salting step and go straight to griddling to save time.
• Can I use a different type of pasta? If you can’t find vermicelli, angel hair pasta or very thin spaghetti work perfectly as substitutes.