Elicoidali with Eggplant

Elicoidali with Eggplant

Elicoidali with Eggplant

Time to prepare:

30 minutes

Number of persons:



  • 3/4 lb Rummo Gluten-Free Elicoidali Nº 49
  • 7 oz tomato sauce
  • 3 small eggplants
  • Fresh basil, to taste
  • Extra virgin olive oil, as needed
  • Ricotta salata, to taste
  • 1 clove garlic
  • Salt and pepper


Cut the eggplant into cubes. Sauté the garlic in a drizzle of olive oil. Add the eggplant and a pinch of salt. Toss energetically over heat for a few minutes. In salted, boiling water cook the Elicoidali for 8 minutes (still firm). Drain, toss into the sauce, and cook them together a couple minutes. Add a drizzle of olive oil and grated ricotta. Garnish with fresh basil. Buon appetito.

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