A picture of Delia's Aubergine Rolls Filled with Minced Meat, Basil and Grana Padano Riserva in a Tomato Sauce recipe

Aubergine Rolls Filled with Minced Meat, Basil and Grana Padano Riserva in a Tomato Sauce

Grana Padano is an EU certified Protected Designation of Origin (PDO) product since 1996. This ensures it is produced following traditional methods and inseparable from the climate, culture and people who create it.

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For more details on the characteristics, nutritional values and consorzio (non-profit organisation for producers and curers to protect and promote Grana Padano PDO cheese worldwide) visit granapadano.it

This recipe has been provided by Grana Padano

Serves 4 Preparation Time: 1Hour, 10 Minutes Difficulty: Easy

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  • method
  • Ingredients


Cut the aubergine into slices about half a centimetre thick and grill on both sides.

In a bowl, combine the minced meat, eggs, sausage, half the grated Grana Padano Riserva and mix well. Fill each grilled aubergine slice with a small ball of meat, roll the slice and close it with a toothpick.

Fry the garlic clove in a non-stick pan, add the tomato purée and cook for about ten minutes, seasoning with salt and pepper. Grease a baking dish and add two or three spoons of sauce, arrange the aubergine rolls and top with sauce and grated Grana Padano Riserva.

Bake in a preheated oven at 180°C for 25-30 minutes. Serve the rolls warm with fresh basil leaves.


4 long aubergines
150 g Grana Padano
300 g minced beef
100 g sausages
2 eggs
500 ml tomato purée
1 garlic clove
1 bunch basil
Extra virgin olive oil
Salt and pepper

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