Sicilian meat rolls with grilled aubergines. A few days ago I bought some pork loin slices to make the Sicilian meat rolls, the breaded ones on the skewer, my children are crazy about them and from time to time I propose them again. I didn’t want to make the classic version with ham and cheese, but instead I was looking for delicious and different loin rolls. So to change a little a classic recipe, I thought to add to the filling also grilled eggplant so that my loin rolls were even softer and succulent.
The result was exceptional in the end, the loin cooked in this way remained tender and my children liked even more than usual.
If you have never tried the Sicilian breaded rolls, I recommend you try this version with grilled eggplant, you will see it will be a success!
If you liked this recipe, check this one out: rost pork wrapped in puff pastry and potato cream.
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Ingredients
Tools
Steps
Peel and slice the eggplant, then grill it on both sides, lightly salting. I use a cast iron plate, but even a bottom pan will often fit the same way.
Prepare a breading with grated cheese and breadcrumbs.
Lightly beat the meat with a meat tenderizer, collect it in a bowl, add a lot of oil and a sprinkling of pepper and mix to grease them well.
Pass the slices in the breading and press them with your hands to make it stick well.
Place on each slice of meat a slice of eggplant, cheese and a half of ham. Roll up tightly and form the rolls.
Secure the rolls with a skewer, forming groups of three (or four).
Cover a baking sheet with paper, pour a little oil, arrange the skewers and bake in a ventilated oven at 355 ºF for 15-20 minutes. Remove from the oven when you have obtained the desired browning and serve hot.
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Varied doses for servings