Melanzane a Beccafico
Tender aubergine rolls stuffed with toasted breadcrumbs, sultanas, pine nuts and cheese, baked between fragrant bay leaves in the Catania style.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 360 kcal
Equipment
- •Large frying pan
- •Baking dish
- •Mixing bowl
- •Chef's knife
- •Paper towels
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 22 g
- carbs
- 32 g
- fibre
- 6 g
- protein
- 8 g
- calories
- 360 kcal
Instructions
- 1
Slice the aubergines lengthwise into thin ribbons and salt lightly.
- 2
Fry the slices in olive oil over medium heat until soft and pliable, then drain on paper towels.
- 3
Toast the breadcrumbs in a dry frying pan until golden and fragrant.
- 4
Mix toasted breadcrumbs, sultanas, pine nuts, grated caciocavallo, chopped parsley, salt and pepper in a bowl.
- 5
Stir half the extra virgin olive oil and half the orange juice into the breadcrumbs to moisten evenly.
- 6
Place a generous spoonful of filling onto each aubergine slice and roll up snugly.
- 7
Pack the rolls closely into an oiled baking dish, placing a bay leaf between each roll.
- 8
Drizzle the remaining orange juice and olive oil over the assembled rolls.
- 9
Bake at 180C (160C fan) for 20 to 25 minutes until lightly browned and bubbling.
- 10
Rest for 15 minutes before serving warm or at room temperature.
Chef's tips
Do not slice the aubergines too thickly or they will crack when rolled. For a lighter version, you can grill or bake the aubergine slices instead of frying them. The dish tastes even better the next day after the citrus and bay flavours settle.
Ingredient substitutions
- caciocavallo cheese → aged Pecorino Siciliano or Parmigiano Reggiano
- orange juice → fresh lemon juice diluted with a splash of water
Storage
Keep covered in the refrigerator for up to 3 days and bring to room temperature before serving.
Reheating
Warm gently in a 150C oven for 10 minutes if warm rolls are preferred.
Common mistakes to avoid
- •Over-browning the breadcrumbs during dry toasting, which makes the filling bitter.
- •Rolling undercooked aubergine slices, causing them to split and spill the stuffing.
- •Skipping the resting period and serving straight from the oven before flavours settle.
Serving suggestions
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