Recipe
Italian Eggplant Rolls (Involtini di Melanzane)
Posted by : unknown
Preparation time : 40 Min
Cooking time : 20 Min
Level of difficulty : Medium
Ingredients
6 servings
- 4-5 eggplants
- frying oil
- 115gr (4oz) bread crumbs
- 7-8 tablespoons extra-virgin olive oil
- 1 medium white onion, finely diced
- 90gr (3oz) pecorino (or other goat cheese) cheese, freshly grated
- 1 teaspoon fresh oregano leaves, finely chopped
- salt and pepper
- 2 hard-boiled eggs, wedged
- 225 gr (1/2 lb) tomatoes, pureed in a blender
Preparation
- Slice the eggplant lengthwise approximately a finger 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 small skillet, fry half of the bread crumbs with 1 tablespoon of the extra-virgin olive oil, until golden. Set aside.
- In a skillet over medium heat, pour 3 tablespoons extra-virgin olive oil. Add the onion. Saute until the onion is soft and translucent.
- Stir in the fried bread crumbs. Transfer to a bowl and cool to lukewarm.
- When the onion is cold, combine the grated pecorino cheese, oregano, and pepper
Preheat oven to 190 C (370 F).
- 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 pure.
- Roll the eggplant slices and place the eggplant rolls in the oven pan, side by side in rows.
- Spread on the rolls the remaining tomatoes, the remaining bread crumbs and 3 -4 tablespoons olive oil. Bake for about 20 minutes. Serve warm.
