In order to shorten the preparation time for this recipe you can substitute frozen, pre-grilled eggplant for fresh. Let them thaw and then brush them with olive oil.
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INGREDIENTS |
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Canned crabmeat |
250 |
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g |
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Eggplant, sliced |
300 |
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g |
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Tomato purée |
500 |
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g |
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Onion |
1 |
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Garlic cloves |
1 |
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Chopped parsley |
1 |
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tablespoon |
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Cayenne pepper |
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to taste |
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Extra-virgin olive oil |
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as needed |
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Salt |
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to taste |
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PREPARATION |
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| 1. |
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Brown the minced onion and garlic in a sauté pan with two tablespoons of oil. Add cayenne pepper and simmer for 15 minutes, adding water if needed. Add the drained crabmeat and allow the flavours to marry for 5 minutes. Stir in tomato purée and season with a pinch of salt and chopped parsley. |
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| 2. |
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Stuff each slice of grilled eggplant with a little of the crabmeat mixture, roll and fix with a toothpick. Lay the roulades down in the leftover sauce and allow flavours to marry again for 4-5 minutes. |
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| 3. |
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Sprinkle with fresh parsley and serve. |
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"Bianco di Alghero" or a "Bianco di Alcamo" |
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