Ingredients: |
Ingredients: 3 medium eggplants- Sliced lengthwise ½ inch thick, skin on
1 c. of olive oil plus 2 tablespoons
1 medium size onion-diced
1½ c. breadcrumbs, toasted in the oven for 3 to 5 minutes
juice of 2 lemons
2 T. of sugar
2 anchovy fillets, chopped
2 oz. pinoli nuts
2 oz. currants or raisins
chopped Italian parsley
2 T. of grated cheese
salt and pepper
Bay leaves
large slices of onions (about 1 X 2), 1 for every rolled eggplant
slices of lemon for garnish
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Directions: |
Directions:Place sliced eggplants in a colander, salt lightly and drain for 20 minutes, to remove the bitterness. Void this operation if using garden fresh fruits or if using white or Chinese Eggplants. Rinse the sliced eggplant, and drain for a few minutes. Gently pat dry with paper towels, brush both sides with oil and place the slices in a dish. Grill eggplant slices until tender, about 4 minutes on one side and 3 minutes on the other side. If a grill is not available use your oven at 400º cooking about 5 minutes on each side or until tender. Make the stuffing in a 12 inch skillet, heat ½ cup olive oil over a medium flame. Add diced onions and sauté until golden, 5 to 7 minutes. Add breadcrumbs and continue cooking for an additional 2 minutes stirring continuously. Set aside in a large bowl. When breadcrumbs cool off, add the juice of 1 lemon, 1 tablespoon of sugar, fillets of anchovies, pinoli, currants, parsley and cheese. Add salt and pepper to taste. Mix well, to combine all of the ingredients.
As soon as the sliced eggplants are cool, place 1 teaspoon of stuffing on the narrow side of the slice, fold and roll up, arrange stuffed eggplant in an oiled pan 12” X 8”. Alternate a slice of onion and a bay leaf between each
rollatino di melenzana. Wisk remaining olive oil with lemon and sugar, sprinkle over eggplant, shake any leftover breadcrumb mixture on top. Bake for 20 minutes at 400º. Rollatini taste better served at room temperature. Garnish with slices of lemon. |
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