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Roasted Eggplant Rolls Conserved in Oil

  • 30 minutes
  • Medium
  • Appetizers

Ingredients: Per 4 servings

  • 2 eggplants
  • 1 sprig mint
  • 1 sprig wild fennel fronds
  • 1 handful capers
  • 2 salted anchovies
  • canned tuna
  • crustless white bread
  • white wine vinegar
  • Extra Virgin Olive Oil
  • salt
  • 1 teaspoon oregano


Wash and dry the eggplant. Cut lengthwise into 1/4 in slices. Gill on both sides and place aside. In a bowl, mix together the crust-less bread, 1 generous tbsp of rinsed, chopped capers, the oregano, and the minced mint and fennel leaves. Add a couple of deboned anchovy fillets and, if you want, a little bit of tuna. Moisten the mixture with a dash of vinegar and a good amount of extra virgin olive oil. Adjust the salt and arrange the mixture on top of the sliced eggplant. Roll up the eggplant and arrange in a container. Cover the eggplant with extra virgin olive oil and close the container. The eggplant can be kept in the refrigerator for up to a week.