Involtini di melanzane

Involtini di melanzane

Rolled eggplant

By
From
Spring in Sicily
Serves
6
Photographer
Simon Griffiths

This dish is great to serve as an appetiser or as part of an antipasto.

Ingredients

Quantity Ingredient
3 firm young eggplants
600ml peanut oil, for frying
2 large fresh mozzarella balls
20 anchovies fillets in oil, drained
handful fresh basil leaves
salt and freshly ground black pepper

Method

  1. Preheat the oven to 220ºC.Slice the eggplants lengthwise about 5 mm thick. You should be able to get around 20 slices in total.
  2. Heat the oil in a large frying pan and when it is hot, fry the eggplant slices in batches, until golden. Remove them from the pan and drain on kitchen paper.
  3. Cut each mozzarella ball in half then cut each half into 5 even slices.
  4. Top each slice of eggplant with an anchovy, a slice of mozzarella and a basil leaf. Season lightly with salt and a few grinds of pepper. Roll each slice up tightly and secure with a toothpick. Butter a shallow ovenproof dish. Arrange the involtini in the dish and bake for 10 minutes, until the mozzarella begins to melt.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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