Stuffed and Grilled
Melanzane alla Griglia
This antipasto or side dish goes well with grilled food. It is a very convenient dish
because it can be prepared in advance.
The stuffing of capers, anchovies and cheese lends a typical Sicilian taste to the
stuffed grilled eggplants.
Any leftovers are delicious the next
Serves 4 to 6
- 2 medium eggplants
- ¾ cup olive oil
- 12 slices of cheese (Tuma, Provoletta or
- 12 fillets of anchovies
- 3 tablespoons capers, rinsed
- 1 tablespoon pine nuts
- Chopped Italian parsley
- Salt and pepper
Wash eggplants, remove stalks and
slice horizontally with the skin on, about ½ inch thick. Remove excess skin from first and last slice of each
eggplants in a colander, salt lightly and set aside for 20 minutes.
Rinse the sliced eggplant and drain for a few minutes. Gently pat
dry with a clean dish towel or paper towels. Brush both sides with oil and grill the eggplant slices until
tender, about 3 minutes on each side. If a grill is not available, use your oven set to 400 degrees, cooking
it for 5 minutes on each side or until tender.
Place grilled eggplants in a pan or large dish and
place a slice of cheese on each piece. Add one fillet of anchovy broken into pieces, a few capers, a few pine
nuts, some parsley and a sprinkle of pepper. Fold and roll up each slice, starting at the narrow side of the
slice. Secure with a wooden toothpick and set aside.
When ready to serve, grill the eggplant
rollatini for a few minutes until hot and tender, 3 to 4
If a grill is not available, place rollatini in an oiled pan 11” x 7”, drizzle with oil and bake in a hot oven at 400 degrees for
about 5 minutes.
Place cooked eggplant in a serving dish, drizzle with olive oil
and serve immediately.