Sicilian Stuffed Eggplant Rolls with Pine Nuts and Raisins

Melanzane a Beccafico: A Delicious Sicilian Appetizer

Category: Appetizer
Servings: 6
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes

Sicilian cuisine is known for its vibrant flavors and hearty, yet delicate dishes. One such delicacy is Melanzane a Beccafico, or “stuffed eggplant rolls.” This appetizer combines tender grilled eggplant with a crunchy, flavorful stuffing made from breadcrumbs, pine nuts, raisins, and pecorino cheese, all wrapped into little bundles of joy. Perfect for gatherings or as a light starter, these eggplant rolls bring the taste of Italy straight to your table!

Ingredients:

Instructions:

1. Prepare the Eggplants:
   Start by washing and drying the eggplants thoroughly. Slice them into 1 cm thick rounds. You should get about 6 slices. Once sliced, place them in a bowl, sprinkle with salt, and cover with plastic wrap. Set them aside while they release some of their water.

2. Soak the Raisins:
   Rinse the raisins and place them in a small bowl of warm water to soak. This will plump them up and enhance their sweetness.

3. Toast the Breadcrumbs and Pine Nuts:
   In a dry pan, lightly toast the pine nuts until golden brown. Add the breadcrumbs to the pan and toast them until crispy, stirring occasionally to avoid burning. Once they are done, remove the pan from the heat and allow the mixture to cool.

4. Prepare the Filling:
   Once the breadcrumb and pine nut mixture has cooled, stir in the grated pecorino cheese and finely chopped parsley. This mixture will form the flavorful filling for the eggplant rolls. Set aside.

5. Grill the Eggplant Slices:
   Heat a grill pan over medium-high heat. Once hot, grill the eggplant slices for about 2-3 minutes on each side, or until they are tender and have visible grill marks. The eggplant should soften but still retain its shape.

6. Assemble the Rolls:
   Once the eggplant slices are grilled, place them on a cutting board. Spread the prepared breadcrumb mixture evenly across the slices. Then, place a few raisins in the center of each slice. Carefully roll each slice from the short end, securing the rolls with toothpicks.

7. Arrange the Rolls for Baking:
   Place the stuffed eggplant rolls on a baking sheet lined with parchment paper. Sprinkle the remaining breadcrumb mixture over the top of the rolls, then season with salt and pepper to taste. Drizzle a little extra virgin olive oil over the top of the rolls to help them crisp up during baking.

8. Bake to Perfection:
   Preheat your oven to 200°C (390°F) and bake the eggplant rolls in the preheated oven for about 20 minutes, or until they are golden brown and crispy. If needed, you can broil them for an extra minute or two to get a nice crispy finish.

9. Serve:
   Once baked to perfection, remove the toothpicks from the rolls and arrange them on a serving platter. Serve the Melanzane a Beccafico hot, garnished with a sprinkle of fresh parsley. These eggplant rolls are a delightful, savory appetizer that will have your guests asking for seconds!

Tips:

• Choose the Right Eggplants: Select medium-sized, firm eggplants for the best results. They should have smooth, unblemished skin and be free from soft spots.
• Add Extra Flavor: You can add a bit of garlic to the breadcrumb mixture for an extra punch of flavor.
• Make Ahead: These eggplant rolls can be assembled in advance and stored in the fridge until ready to bake.

Nutritional Information (per serving):

Melanzane a Beccafico is a wonderfully flavorful and satisfying appetizer that captures the essence of Sicilian cuisine. The combination of grilled eggplant, toasted breadcrumbs, pine nuts, and raisins offers a perfect balance of textures and flavors—sweet, savory, and crunchy. Whether served as part of a larger Italian meal or as a stand-alone dish, this recipe is sure to impress your guests with its bold flavors and elegant presentation.