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 Melanzani Röllchen mit Vulcano Schinken  Aubergine rolls with vulcano ham 


Time required: 45 minutes

Aubergine rolls with vulcano ham

Ingredients for 6 persons

2 aubergines, salt, olive oil for frying, pepper from the mill, 150g thinly sliced Vulcano ham and fresh basil
Tomato sugo:
2 small peeled tomatoes (approx. 500g), 2 onions, 2 tbs. olive oil, 1 crushed clove of garlic, 1 tsp. oregano, salt, pepper from the mill and 2 balls of mozzarella


Wash the aubergines, cut lengthways in slices approx. 5 mm thick, lay them on a baking tray scattered with salt and allow to stand for 30 min. – pat the aubergines dry with kitchen paper. Briefly fry the aubergine slices on both sides in a little oil in a coated pan and place back on the tray – sprinkle with freshly ground pepper, top each aubergine slice with a slice of Vulcano ham and 2-3 basil leaves, roll up tight and secure with toothpicks if necessary.

Tomato sugo:

Roughly chop the peeled tomatoes, cut the onions into fine cubes, sauté in oil, add the chopped tomatoes and tomato juice, season and simmer for approx. 20 min. Pour the sugo into a soufflé dish, arrange the aubergine rolls in it and top with slices of mozzarella. Brown in a preheated oven on the middle shelf for approx. 30 min. at 200 degrees.

Vulcano Schinkenmanufaktur GmbH & Co KG . 8330 Auersbach . Eggreith 26 . +43 3114 2151 . mail (at) vulcano.at
Agrarmarkt Austria