eggplant rolls - involtini di melanzane

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Eggplant Rolls
Involtini di Melanzane

Slice the eggplant lengthwise approximately ¼ inch (5 mm) thick.

Bring 2 tablespoons of the oil to frying temperature in a skillet. 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.

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

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

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

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 . . . .

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

Second Course >> Eggplant Rolls