Eggplant rolls

Ingredients for 4 servings:

• 4 eggplant(s)
• 3 eggs, hard-boiled
• 100 g cheese, fresh caciocavallo or provola dolce
• 100g salami
• 50 g cheese, grated
• ¼ liter tomato sauce
• Mint, a few leaves
• Salt
• oil, some

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 15 minutes

Sicilian eggplant rolls

Peel and slice the eggplants. Soak them in a bowl of salted water for an hour to remove the bitterness—you don’t need to do this with Dutch eggplants, which aren’t bitter anyway! Remove from the water, dry with paper towels, and fry in hot oil. In a bowl, mix the diced hard-boiled eggs, cheese, and salami. Spread a little of this mixture on each eggplant slice, roll them up, and place them in a large baking dish. Make just one layer of eggplant rolls and cover them with tomato sauce. Sprinkle with cheese and chopped mint, drizzle with oil, and bake in a preheated oven at approximately 180°C for 10-15 minutes. Serve with fresh white bread and a mixed salad.