When I have guests at my house, I often like to assemble a plate of appetizers or even a table if it is a large group. This appetizer allows people to try what they want and as much as they want. These eggplant rolls would be a perfect addition and scattered appetizers since they are full of flavor, they can be assembled and cooked in advance and are an excellent option for vegetarians.
The only trick to make these rolls is to use long and thinner aubergines, about three inches. Try to choose younger and firm aubergines as they will have fewer seeds and will be held better. The raisins are a typical ingredient in Sicilian cuisine and add a delicious thin sweetness to the filling. I like to plump my raisins before using them in any recipe that adds an extra step but is worth the few minutes that takes us.
Enjoy your meal!
Deborah Mele
Ingredients
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3 large and long aubergines (see notes above)
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10 tablespoons of olive oil, divided
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1/3 cup of finely chopped onion
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3/4 of soft breadcrumbs
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1/3 cup of raisins soaked in boiling water for 10 minutes, then drained and chopped
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3 tablespoons of finely chopped parsley
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1/3 of cup of pistachios does not go up too chopped
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Zest and grated juice of 1 lemon
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2 tablespoons of salted capers, rinsed and chopped
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1/4 cup of grated pecorino cheese
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Salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees F.
- Cut the aubergines in a longitudinal sense into 1/3 slices of inch with a sharp knife. (You should have 12 slices of equal size. He throws the external slices away)
- It brings a large shallow pan of water to a boil, then drop the aubergine slices in the water in lots.
- Cook for four minutes until it is softened.
- Use a perforated spoon to remove the aubergine slices from the water and dry carefully on a lined paper tray for towel.
- In a pan, heat 5 tablespoons of olive oil over medium heat, then add the onions and cook until it translated, about 5 minutes.
- Add the breadcrumbs and cook another 2 minutes.
- Remove from the heat and add the raisins, parsley, pistachios, zest and lemon juice, capers, pecorino cheese, salt and pepper.
- Mix well.
- Place a little mixture of filling along the upper part of each of the eggplant slices, then roll up firmly and fix with the toothpools.
- Put the slices of aubergines prepared on an oiled pan, then brush with the remaining olive oil.
- Cook for 30 minutes, then serve hot or ambient temperature.
Nutrition information:
Product: 6
Portion size: 3 pieces
Amount for portion:
Calories: 535Total fat: 34 gSaturated fat: 5gTrans fat: 0gFatty fat: 28gCholesterol: 3 mgSodium: 325mgCarbohydrates: 54gFiber: 12gSugar: 19gProtein: 11g
