Aubergine rolls

These aubergine rolls are a delicious appetizer that you should prepare in generous quantities: the contrast between the delicate crispness of their exterior and the creaminess of the filling is real pleasure! These rolls are perfect for a buffet or for a summer lunch with friends, and you can also choose to make them more or less tangy by either using a normal or a smoked ‘scamorza’ cheese, the latter with a more intense flavour. However, the outcome will inevitably be fabulous and these rolls will disappear much faster than the time you took to prepare them!


30 minutes Total time
20 minutes Active time
Serves 3 persons
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Cut the aubergine into slices and let them drain sprinkled with salt for a half hour. Then dry them with a paper towel, dust them in flour and fry. Make the rolls by laying a piece of ‘scamorza’ cheese and a piece of ham on each slice. Roll them up. Fry the rolls for 10 minutes so as to melt the cheese. Alternatively you can cook the rolls in the oven for 10 minutes.

If you want to make the rolls less ‘heavy’ you can grill them instead of frying them.
In Italian cuisine, ‘roll’ is translated by ‘Involtino’ which refers to virtually any type of food rolled up and filled.

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