Rolled Eggplants Stuffed with Salami and Cheese

Rolled Eggplants Stuffed with Salami and Cheese



  • 3 eggplants- Peel and sliced ½ inch thick, lengthways

  • ½ cup of olive oil

  • 2 cloves of garlic- crushed

  • 12 oz. can of peeled tomatoes, crushed

  • 20 mint leaves

  • basil leaves torn in pieces

  • 3 hard-boiled eggs, chopped

  • ¼ lb. diced salami

  • 2 tablespoons of your preferred grated cheese

  • ¼ lb. diced fresh caciocavallo or provoletta

  • 2 tablespoons of toasted breadcrumbs

  • Salt and pepper


The Eggplants
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 place the slices in a dish. Grill eggplant slices until tender, about 3 minutes on each side.
If a grill is not available use your oven at 400 degrees cooking about 5 minutes on each side or until tender. Place cooked eggplant in trays.

The Tomato Sauce
In a small saucepan, over a medium flame heat 2 tablespoons of olive oil and sauté the garlic. When it is golden brown remove it and discard. Add the crushed tomato and add cook for 7 minutes. If sauce becomes to dry add some water. Taste for salt and pepper, add 10 mint leaves, basil and set on the side. If making the sauce using vine ripe tomatoes: blanch 6 medium size tomatoes in boiling water, when they are cool remove skin and seeds.

The Stuffin
In a bowl, combine and blend well the hard-boiled eggs, diced salami, the cheeses, breadcrumbs and the remaining olive oil.
As soon as the sliced eggplants are cool, divide the stuffing equally placing it on the narrow side of each slice. Fold and roll up each slice, starting at the narrow side; arrange rolled eggplant in an oiled pan 11”X 7”.
Cover evenly with tomato sauce and bake for 20 minutes at 400 degrees.
Garnish with remaining mint leaves.

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