Puglian aubergine rolls

Aubergine is a great seasonal summer ingredient. Its versatility and its unmistakable flavour make it the key ingredient of so many recipes, whether main courses or side dishes. The important thing is that they are bought in season otherwise they could be bitter and full of seeds. Today we suggest you try these tasty aubergine rolls from Puglia, with stracciatella, creamy and irresistible, and mint, whose Mediterranean aroma reminds us of our holidays by the sea.


  • aubergine An aubergine
  • cooked ham 100 grams
  • cheese 50g of stracciatella cheese
  • mint A few mint leaves
  • salt
  • pepper
  • oil
  • white wine
20 minutes Total time
10 minutes Active time
Serves 2 persons
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Cut the aubergine into thin slices. Leave them to one side in salted water. In the meantime combine the thinly sliced cooked ham, the stracciatella cheese, salt, pepper and oil. Rinse and dab the aubergines dry and then fill them with the prepared mixture, rolling up the slices and securing with a toothpick or some string. Baste with the white wine, oil and salt. Bake at 200°C for 10 min. Serve.

The aubergine must be cut very thin, otherwise rolling them up whilst raw will be difficult!
Stracciatella is nothing other than the filling of the famous 'burrata': shreds of soft cheese mixed with cream, how succulent!

Step by step

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