Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Aubergine Cannelloni with Sicilian Ragù: A Celebration of Island Flavours
These aubergine cannelloni stuffed with rich Sicilian ragù are a truly delicious way to savour the authentic tastes of the island.
📖 What is it
These aubergine cannelloni stuffed with rich Sicilian ragù are a truly delicious way to savour the authentic tastes of the island.
🛒 Ingredients
- ✓ 1 large aubergine
- ✓ 200 g fresh caciocavallo cheese
- ✓ 300 g Sicilian meat and pea ragù
- ✓ 50 g Sicilian pecorino with pepper, grated
- ✓ Trapani sea salt, to taste
- ✓ Vegetable oil for frying
📊 Nutritional Information
Picture yourself in a warm Sicilian kitchen, the air filled with the fragrant aroma of fried aubergines and the hearty scent of a traditional ragù bubbling away. These cannelloni, crafted from crisp aubergine slices filled with a meaty ragù studded with peas, capture the very soul of Sicilian home cooking — a delicious journey into the island’s culinary heritage and charm.
👨🍳 Preparation
- 1
Start by washing the aubergine, trimming off the stalk and base before slicing into even 3 mm thick slices.
- 2
Arrange the slices in a colander, layering them with coarse salt and leave weighted down for 30 minutes to draw out the moisture.
- 3
Rinse the slices well then dry thoroughly with a clean tea towel.
- 4
Fry the aubergine slices in small batches until golden and crisp, then drain on kitchen paper.
- 5
Lay each slice flat on a board, add a piece of caciocavallo cheese and a teaspoon of the Sicilian meat and pea ragù.
- 6
Roll up carefully to form the cannelloni and place them in a baking dish.
- 7
Sprinkle the top generously with the grated peppery pecorino.
- 8
Bake in a preheated oven at 180°C for about 20 minutes, until a light crust forms on top.
- 9
Allow to rest for 30 minutes before serving to let the flavours settle.
💡 Tips and Variations
- •
For a richer filling, add diced traditional Sicilian cured meats or chopped hard-boiled eggs, inspired by the indulgent versions of Sicilian baked pasta.
- •
Using a mandoline to slice the aubergine ensures perfectly even cuts, helping them cook evenly and present beautifully.
- •
The ragù’s meaty depth is the star of this dish, lending a bold and satisfying intensity.
- •
If you prefer a lighter option, swap the meat ragù for a hearty vegetarian ragù made from pulses or gently stewed vegetables; replace caciocavallo with smoked tofu cream for a vegan twist.
- •
To boost the umami punch, stir in a pinch of dried tomato powder or a teaspoon of tomato paste while preparing the ragù.
- •
For an ideal gluten-free version, choose firm, dry aubergines and avoid using any breading or thickening agents.
- •
The key to success with this dish is slow cooking and balancing the aubergine’s natural sweetness against the richness of the ragù.
📦 Storage
- • Store any leftovers in the fridge, sealed in an airtight container, for up to two days to keep fresh and flavoursome.
- • Reheat gently in the oven at around 160°C for 10 to 15 minutes to bring back that delicious golden crust.
- • To prevent the aubergine absorbing other scents, keep it away from strong-smelling foods and avoid freezing to preserve the delicate texture.
🍷 Pairing
A Cerasuolo di Vittoria, Sicily’s celebrated red wine, with its bright fruitiness and subtle spice, pairs beautifully with the ragù’s richness.
Alternatively, a Nero d’Avola, elegant and full-bodied, complements the complexity of the meat and the distinctive flavour of the caciocavallo.
For a regional twist, try a Chianti Classico: its zesty acidity cuts through the creaminess of the aubergine and balances the luscious ragù.
I warmly encourage you to give these aubergine cannelloni a go at home — they’re a true taste of Sicily’s vibrant kitchen and a lovely way to bring a touch of the island’s sun-soaked flavours to your table. Perfect for sharing with family or friends, this dish promises to spark joy and appetites alike. So, don your apron, embrace a little Italian magic, and enjoy every comforting, delicious bite!
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