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Involtini di
Melanzane

Eggplant Rolls

When the onion is cold, combine the grated pecorino cheese, oregano, and pepper.

4 - 5 eggplants
frying oil
4 oz (115 gr) bread crumbs
7 - 8 tablespoons extra-virgin olive oil
1 medium white onion, finely diced
3 oz (85 gr) pecorino (romano) cheese, freshly grated
1 teaspoon fresh oregano leaves, finely chopped
salt and pepper
2 hard-boiled eggs, wedged
1/2 lb (225 gr) tomatoes, puréed in a blender

Slice the eggplant lengthwise approximately 1/4” (5 mm) thick.

In a skillet, bring 2 tablespoons of the oil to frying temperature. Lightly fry the eggplant until golden on both sides.

Transfer the fried eggplant to a plate lined with kitchen paper, to drain the excess oil.

In a skillet over medium heat, pour 3 tablespoons extra-virgin olive oil. Add the onion. Sauté until the onion is soft and translucent.

In a small skillet, fry half of the bread crumbs with 1 tablespoon of the extra-virgin olive oil, until golden. Set aside.

Stir in the fried bread crumbs. Transfer to a bowl and cool to lukewarm.

Spread on the rolls the remaining tomatoes, the remaining bread crumbs and 3 -4 tablespoons olive oil. Bake for about 20 minutes. Serve warm.

Preheat oven to 370 F (190 C).
Spread over the bottom of an oven pan 1 tablespoon extra-virgin olive oil and a small quantity of the bread crumbs. This will prevent the eggplant rolls from sticking to the pan.

Place the eggplant slices on a work board. On each slice, put 1 tablespoon of the onion mixture . . .

. . . one egg wedge . . .

. . . and 1 tablespoon of tomato purée.

Roll the eggplant slices . . . .

. . . and place the eggplant rolls in the oven pan, side by side in rows.

It is hard to imagine Sicilian cooking without eggplant. Eggplants are present in Sicily in an innumerable array of recipes, from caponata to eggplant parmigiana, from eggplant sandwiches with mozzarella cheese to pasta alla Norma.  

Eggplant rolls are just another example of the versatility of Sicilian cuisine when it comes to  cooking with this wonderful vegetable.

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