Mediterranean flavours meet Sicilian red wine – a harmonious combination
Tender, grilled aubergine slices envelop a creamy ricotta filling with fresh herbs and are served in an aromatic tomato sauce. This dish combines the flavours of the Mediterranean in a light yet tasty ensemble.
Ideal wine accompaniment: Nero d’Avola (Italy, Sicilia DOC)
The Nero d’Avola, an indigenous grape variety of Sicily, is characterised by aromas of dark berries, plums and spicy notes. Its balanced structure and soft tannins harmonise perfectly with the creamy ricotta filling and fruity tomato sauce. The Mediterranean herbal spice of the dish finds a suitable companion in the wine, which emphasises the aromas without overpowering them.
Further wine recommendations:
Grillo (Italy, Sicilia DOC) A white wine with floral and fruity notes of lemon zest, white peach, herbs and a hint of sea salt. Despite its freshness, Grillo displays a beautiful fullness that harmonises wonderfully with the ricotta creaminess. Its citrus freshness emphasises the tomato sauce, while the herbal notes in the wine and dish reinforce each other. A stylish white alternative with Sicilian terroir character.
Frappato (Italy, Sicilia DOC) A light, fragrant red wine with fruity flavours of red cherries, raspberries and violets. Frappato has a silky texture, fine tannins and lively acidity – perfect for not overpowering the delicate aubergine rolls. Its lightness contrasts wonderfully with the creamy ricotta filling, while the fruitiness provides an exciting accent to the tomato sauce. Ideal for a light, summery pairing with elegance and finesse.
Rosato di Nero d’Avola (Italy, Sicilia DOC) A rosé from the Nero d’Avola grape with intense aromas of strawberries, redcurrants and a hint of Mediterranean herbs. Its fresh acidity brings tension to the pairing and emphasises the herbal aromas of the dish. Its balanced fruit and subtle flavour make it an excellent accompaniment to grilled vegetables. Rosato offers a light, summery alternative to red wine – without losing any of its aromatic depth.
Cerasuolo di Vittoria (Italy, DOCG) This DOCG cuvée of Nero d’Avola and Frappato combines structure and freshness. Cherries, rosehip, spices and a hint of cocoa give it character. The fruitiness complements the tomato sauce, while the acidity of the Frappato balances out the creaminess of the ricotta. Its silky texture caresses the delicate aubergines, while the tannins remain subtle – a prime example of Italian balance.
Etna Rosso (Italy, DOC) An elegant, mineral-influenced red wine from the volcanic slopes of Mount Etna. Aromas of sour cherries, red berries, iron and lava stone characterise the taste. It has a refreshing, almost salty complexity that goes perfectly with aubergine. The delicate smoky notes complement the grilled flavour, while its acidity and structure provide an excellent counterbalance to the ricotta-tomato sauce combination.
The recipe:
Grilled eggplant rolls with ricotta filling and tomato sauce
Cooking utensils
- 1 Grill pan or grill
- 1 Casserole dish
- 1 Chopping board and knife
- 1 Cooking spoon
- 1 Kitchen paper
Ingredients
For the eggplant rolls:
- 2 medium-sized eggplants
- 250 g Ricotta
- 2 tbsp freshly chopped basil leaves
- 1 tablespoon freshly chopped oregano
- 2 tbsp grated parmesan
- Salt and pepper to taste
- Olive oil for coating
For the tomato sauce:
- 400 g strained tomatoes
- 1 small onion finely chopped
- 1 Garlic clove finely chopped
- 1 Tbsp olive oil
- 1 tsp sugar
- Salt and pepper to taste
- Fresh basil leaves for garnish
Preparation
Prepare the eggplants:
- Wash the eggplants and cut lengthwise into thin slices.
- Lightly salt the slices and leave to stand for 15 minutes to remove the bitter substances.
- Dab with kitchen paper and brush with olive oil.
- Grill in a grill pan or on the barbecue on both sides until soft and lightly browned.
Prepare the ricotta filling:
- Mix the ricotta with the chopped herbs and Parmesan.
- Season to taste with salt and pepper.
- Place 1 teaspoon of the filling at the bottom of each grilled eggplant slice and roll up carefully.
- Cook the tomato sauce:
- Heat the olive oil in a pan and sauté the onion and garlic until translucent.
- Add the tomato puree and sugar, season with salt and pepper.
- Simmer for 10-15 minutes, stirring occasionally.
Cook the rolls:
- Pour the tomato sauce into a casserole dish and place the eggplant rolls on top.
- Sprinkle with a little grated Parmesan cheese if desired.
- Bake in the oven at 180 °C (top/bottom heat) for approx. 15 minutes.
- Garnish with fresh basil and serve immediately.
Recommended side dishes:
- Ciabatta with olive oil – to soak up the sauce, rustic and authentic.
- Rocket salad with citrus vinaigrette – brings freshness and light bitter notes as a contrast to the filling.
- Grilled peppers or zucchinis – enhance the Mediterranean aroma and provide a colorful variety.
