| Cuisine: Italian | Type: Side Dish | Serves: |
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Source:
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Attributes:
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Grill |
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Comments:
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Serving Suggestions:
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Ingredients:
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1 large eggplant (about 2 pounds), cut lengthwise into 8-9 slices from the center 1/4 inch thick Salt and freshly ground black pepper 2 cups small bread cubes, white part only 1/2 cup milk 1 garlic clove, peeled and finely chopped 2 tbs. finely chopped fresh basil 2 tbs. finely chopped fresh parsley 1 tbs. olive oil 8-9 thin slices pancetta (about 1/2 pound) Eight 8- to 10-inch wooden skewers |
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Instructions:
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1. Prepare a medium-hot charcoal fire or preheat gas grill for 15 minutes on medium. 2. Drop the eggplant slices into a large saucepan of rapidly boiling water. Remove and drain as soon as the slices are soft, about 2 minutes. Dry well on paper towels. Salt and pepper to taste. Set aside. 3. Moisten the bread cubes in the milk and then squeeze dry. Put the bread in a mixing bowl and stir in the garlic, basil, and parsley. Salt to taste and add the olive oil. Knead well. 4. Lay a slice of eggplant on a work suface. Put a heaping tablespoon of stuffing in the center and roll the eggplant up. You must roll the slices slowly and carefully, pressing any escaping stuffing back in. Wrap each eggplant roll-up in a slice of pancetta. Secure with a toothpick if necessary. 5. Double skewer the eggplant rolls: hold two skewers parallel to each other and about 1/2 inch apart between your thumb and forefinger. Slide the wrapped eggplant roll-up onto the skewer, making sure you skewer the ovelapping end of the eggplant and the pancetta. Put 2 eggplant rolls on each skewer. 6. Place the roll-ups on the grill and cook, watching for flare-ups from the pancetta fat, for 15 minutes. turn carefully and continue grilling until the pancetta has crispy edges and the eggplant is golden, about another 15 minutes. |
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Related recipes:
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None |
2006-08-20