Rolled Eggplants with Salami and Cheese
(Involtini di Melanzane con Salame e Formaggio - Milinciani a Bracioli)
The eggplant stuffed with salami and cheese is another popular recipe sought after for the unique rich taste and for the easiness to prepare it.
It can be prepared in advance and baked at the last minute either as an appetizer or a side dish.
This is one of my preferred appetizers for the unique rich taste and for the easiness to prepare it.
The combination of salami and fresh Caciocavallo when it blends with the mint and tomato gives off an aroma and taste to make the eggplant bracioli one of the most mouth-watering morsels you ever sampled.
- Serving Size6
- Sicilian Appetizers & VegetablesRolled Eggplants with Salami and Cheese (Bracioli)
Ingredients
- 3 eggplants, peeled and sliced ½ inch thick, lengthways
- ½ cup olive oil
- 2 cloves of garlic, crushed
- 12 oz can peeled tomatoes, crushed
- 20 mint leaves
- 5 basil leaves, torn in pieces
- 3 hard-boiled eggs, chopped
- ¼ lb diced salami
- 2 tablespoons of your preferred grated cheese
- ¼ lb diced fresh Caciocavallo or Provoletta
- 2 tablespoons toasted breadcrumbs
- Salt and pepper
Instructions
THE EGGPLANTS
Place eggplants in a colander, salt lightly and set aside for 20 minutes. Rinse the sliced eggplants and drain for a few minutes. Gently pat dry with a clean dish towel or paper towels, brush both sides with oil and place the slices in a dish. Grill eggplant slices until tender, about 3 minutes on each side. If a grill is not available, use your oven set to 400F, cooking about 5 minutes on each side or until tender. Place cooked eggplant in trays.
THE TOMATO SAUCE
In a small saucepan over a medium flame, heat 2 tablespoons of olive oil and sauté the garlic. When it is golden brown, remove it and discard. Add the crushed tomatoes and cook for 7 minutes. If sauce becomes to dry, add some water. Taste for salt and pepper, add 10 mint leaves, the basil and set aside. If making the sauce using vine ripe tomatoes: blanch 6 medium size tomatoes in boiling water and, when they are cool, remove skin and seeds.
THE STUFFING
In a bowl, combine and blend well the hard-boiled eggs, diced salami, cheese, breadcrumbs and the remaining olive oil. As soon as the sliced eggplants are cool, divide the stuffing equally, placing it on the narrow side of each slice. Fold and roll up each slice, starting at the narrow side. Arrange rolled eggplant in an oiled pan 11” x 7”. Cover evenly with tomato sauce and bake for 20 minutes at 400F. Garnish with remaining mint leaves.