Stuffed and Grilled
(“Melanzane alla Griglia Ripiene” - “Milinciani Arrustuti”)
This antipasto or side dish is pleasant and 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 gives a typical Sicilian taste to the stuffed grilled
Any leftovers are delicious the next day.
SERVES 4 TO 6
medium size eggplants
cup of olive oil
12 slices of
cheese (tuma, provoletta or mozzarella)
12 fillets of
tablespoons of capers, rinsed
tablespoon of pine nuts
Wash eggplants, remove stalks and slice horizontally with the skin on, about ½ inch thick. Remove excessive 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 at 400 degrees, cooking it for 5 minutes on each side or until
Place grilled eggplants in a pan or large dish and place a slice of the cheese on each slice, add one fillet of
anchovy broken in 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”X7”, 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.