Fried Eggplant and Prawn Rolls

Name: Fried Eggplant and Prawn Rolls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Eggplant 10.5 oz; Prawns 12; Breadcrumbs 0.67 cup; Durum wheat flour 0.67 cup; Extra virgin olive oil to taste; Fine salt to taste; Coarse salt to taste; Black pepper to taste; Mint to taste; Peanut seed oil to taste

it es fr de br

478

Calories per serving

Lactose Free

Energy Kcal 478
Carbohydrates g 32.4
of which sugars g 5.8
Protein g 16.1
Fats g 31.5
of which saturated fat g 5.86
Fiber g 3.8
Cholesterol mg 113
Sodium mg 774

Difficulty: Easy
Prep time: 20 min
Cook time: 10 min
Serving: 4
Cost: Average
Note plus 20 minutes to purge the eggplants

PRESENTATION

Recipe by
Stephanie Cabibbo

Fried eggplant rolls with jumbo prawns are like a taste of Southern Italian summers right on your plate. Over in places like Sicily and Calabria, you’ll see these delicious bites at outdoor get-togethers—super tasty, especially when folks want something fun and a bit fancy. The magic? It all starts with tender eggplant slices that get a quick grill, soaking up a smoky flavor before being wrapped around a juicy jumbo prawn. Then, each roll gets dipped in breadcrumbs and fried to crispy, golden perfection—like, seriously good. Think of it as Italy’s version of the best shrimp-stuffed eggplant ever. The mix of sweet seafood and savory fried eggplant is just too good. Pretty much irresistible once you put them out.

And look, no need to wait for a big event to bust out these fried eggplant rolls—they’re perfect for a laid-back family dinner or a backyard cookout. Down south, folks love them as buffet staples. For real, they make awesome party food. That first bite? Wow. You get a burst of juicy, moist prawn wrapped in crunchy eggplant, with just the right hint of saltiness to bring out all those flavors. These crispy eggplant roll-ups get people talking since you don’t see many prawn-stuffed eggplant recipes like this outside Italian gatherings. And the sauce? Maybe just a lemon squeeze or a simple tomato salad, but honestly, they don’t need much—everyone just grabs them off the tray.

With their golden shells and rich seafood filling, these fried eggplant rolls are the summer snack that wins everyone over. Really, whether you’re chilling on a sunny terrace or just hanging out with friends. They’re a classic. No question. Once you’ve tried them, it’s clear why folks come back for more. Plus, they’re a great way to bring some Mediterranean flair right into your home, capturing those vibrant Italian summer vibes. And here’s the thing: once you taste them, you’ll be hooked, really really hooked.

INGREDIENTS: Eggplant 10.5 oz (300 g); Prawns 12; Breadcrumbs 0.67 cup (80 g); Durum wheat flour 0.67 cup (80 g); Extra virgin olive oil to taste; Fine salt to taste; Coarse salt to taste; Black pepper to taste; Mint to taste; Peanut seed oil to taste

Preparation

How to prepare Fried Eggplant and Prawn Rolls

To prepare the fried eggplant and prawn rolls, first wash the eggplants, then trim them 1 and cut them into thin, even slices 2. Place them in a colander and sprinkle with salt 3. Let them drain for 20 minutes to reduce bitterness.

Meanwhile, clean the shrimp: cut off the head 4, remove the legs and shell 5, and use a toothpick to remove the intestine, the dark filament along the back. Transfer the whole, cleaned shrimp to a bowl, and season with oil 6,

salt, pepper, and fresh mint leaves 7. Rinse the eggplants under running water 8 and dry them, then heat a non-stick pan and place the eggplants in it 9,

grill them on both sides 10, then transfer them to a plate and drizzle with a little oil 11. Everything is ready to assemble the rolls: on a cutting board, place a slice of eggplant, put a shrimp on one side 12

and wrap the eggplant slice around the shrimp 13 to create a roll 14. Secure it with a toothpick 15 and set aside.

In a bowl, mix the breadcrumbs and flour 16, coat the rolls one by one in this mixture 17, then heat the oil for frying in a pan and, when it reaches 340°F, immerse a few rolls at a time 18.

Cook for a few minutes, just until they are golden brown 19. Drain them on paper towels to remove excess oil 20 and serve hot 21.

Storage

The ideal is to eat the rolls hot right away, but if any are left over, you can store them in the fridge for a maximum of one day and reheat them in a pan (or in the oven) before serving.