Sicily, yet again. The way they make vegetables in Sicily is beyond imagination. Here a very quick recipe, perfect as a side or even bette ras an appetizer with a nice glass of white wine – better if Inzolia or a Sardinian Vermentino.
Ready in 1H
3 aubergins/eggplants medium size
200 grams breadcrumbs
80 grams pecorino cheese, grated
1 tbs minced parsley
1 minced garlic clove
salt and peper
Extra-virgin Olive oil (as needed)
White wine vinegar (as needed)
Slice the eggplants vertically into 2 mm thick slices.
Heat a pan and grill each slice 3 minutes on both sides (make sure you add some salt to the empty pan before you add the eggplants).
Meanwhile in a conatiner mix all the remaining ingredients, add 5 tbs of olive oil, mix well adding water until the mixture is compact but crumbly.
In a small container mix tigether 5 tbs olive oil and 2 tbs white vinegar. Coat every slices with the olive oil-vinegar mixture, put each slice on a board, with your hands make small balls with the breadcrumb mixture and roll the slices around it.
Serve warm or cold.