Stuffed and Grilled Eggplants  

Melanzane alla Griglia Ripiene
Milinciani Arrustuti


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 day. 


Serves 4 to 6 


  •  2 medium eggplants
  • ¾ cup olive oil
  • 12 slices of cheese (Tuma, Provoletta or mozzarella)
  • 12 fillets of anchovies
  • 3 tablespoons capers, rinsed
  • 1 tablespoon pine nuts
  • Chopped Italian parsley
  • Salt and pepper


The Eggplants
 eggplants, remove stalks and slice horizontally with the skin on, about ½ inch thick. Remove excess skin from first and last slice of each eggplant. 

Place 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. 


The Making 
 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.  


The Serving
When ready to serve, grill the eggplant rollatini for a few minutes until hot and tender, 3 to 4 minutes. 

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.