Eggplant, Mozzarella, and Anchovy Rolls
Instructions:
- 1 1/ 2 pounds eggplant, preferably the long narrow kind, thinly sliced, about 1 /4 inch thick (675 g)
- Coarse salt
- Extra virgin olive oil (optional)
- 1 pound yellow and red bell peppers (500 g)
- 6 ounces fresh mozzarella cheese, cut into thin 1inch strips (170 g)
- 1 ounce anchovy fillets, drained and halved (30 g)
- Basil leaves or fresh oregano
- Pitted black olives, Gaeta or oil-packed
- Freshly ground black pepper
- This is the essence of the famous Mediterranean cucina.
- Layer the eggplant in a colander, salting each layer, and let stand for 1 hour. Rinse the eggplant in cold water and pat dry on paper towels. If grilling, paint them sparingly with extra virgin olive oil. Salt lightly and set aside on paper towels after grilling or frying.
- Roast the peppers in a 400 F (200 C) oven until the skins are blackened, turning once, about 40 minutes in all. Remove the peppers from the oven and wrap them in foil until they are cool enough to handle. Seed and skin the peppers and cut them into1/ 2 inch strips.
- Cut the eggplant into strips about 3 /4 inch wide. Lay the eggplant strips out on a work surface and set a strip of pepper on each. Then layer on a strip of mozzarella, a piece of anchovy, a leaf of basil or a pinch of oregano, and an olive half. Salt lightly and season with pepper to taste. Roll up carefully and fasten each roll with a toothpick.
- The components for this little antipasto can be prepared in advance and assembled at the last moment. It is served at room temperature, or the little rolls can be placed seam down in a lightly oiled ovenproof dish and baked in a moderate oven until they are heated through and the mozzarella is melted