Pecorino Stuffed Eggplant Rolls
Serve as part of an antipasto platter
(Serves 4-6)
2 medium eggplants
1/2 cup olive oil
Salt and pepper
Filling:
1/2 cup dried bread crumbs
1/2 cup grated pecorino cheese
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1 tablespoon grated lemon zest
Salt and pepper
Olive oil
Heat a charcoal, gas, or stovetop grill.
Cut the eggplants lengthwise into 1/3-inch slices.
Brush the slices on both sides with oil.
Season with salt and pepper.
Place the slices on the grill.
Grill under tender but not too soft, about 4 minutes.
Remove and set aside.
To make the stuffing:
In a bowl, combine the bread crumbs, cheese, parsley, garlic, and lemon zest.
Season with salt and pepper.
Preheat the oven to 400 degrees F.
Divide the stuffing mixture evenly among the eggplant slices.
Spread the stuffing evenly over each slice.
Roll up the slices and secure with toothpicks if necessary.
Oil a large baking sheet.
Arrange the eggplant rolls, seam side down, on the sheet.
Drizzle with olive oil.
Bake 15-20 minutes.
Remove toothpicks if you used them.
Serve warm or at room temperature.
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