Ciao a tutti!
We hope you enjoy this one – it was given to us compliments of
ZIO ANTONIO
Ingredients
Eggplants: 2 large or 3 medium should suffice
Vegetables: Your choice, can be carrots / peppers / onion
Olive oil
Salt
Breadcrumbs
White wine (can be optional)
Pistachio nuts, ground (or another favorite nut)
Cut the vegetables very thin and let them cook in olive oil and white wine. Vegetables can consist of carrots, onions or red peppers, or anything that you would like to put into the “rolls.”
In the meantime, after you cut the eggplant into slices, begin to boil a pot of water with a little salt. When the water boils, put the eggplant into the water and let it boil for a couple minutes. When it begins to soften, take it out and let it cool. When the vegetables are cooked, let them cool a bit. When both the eggplant and vegetables are cool enough to work with, you can begin to roll the vegetables into the eggplant and hold them together by using a toothpick.
Put them one by one into an oven pan and cover with oil and breadcrumbs. Check your breadcrumbs – if you buy them at the supermarket they can sometimes have egg or milk in them, so make sure they are Vegan!
When finished, drizzle some more olive oil on top and sprinkle with ground pistachio nuts. Put it into the oven at 140 C or about 175 F and let it cook slowly. The last 10 minutes, put the oven into grill mode to make the eggplant more crunchy. Serve hot.
Buon Appetito!
by 