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Recipes

Stuffed Sicilian Eggplant Rolls

Stuffed Sicilian Eggplant Rolls

Ingredients

3 Large, Long Eggplants (lightweight = less seeds)
10 Tablespoons Sophia Extra Virgin Olive Oil
1/3 Cup Finely Chopped Onion
3/4 Cup Sophia Italian Seasoned Breadcrumbs
1/3 Cup Raisins Soaked In Boiling Water For 10 Minutes, Drained & Chopped
3 Tablespoons Finely Chopped Parsley
1/3 Cup Finely Chopped Unsalted Pistachios
Grated Zest & Juice Of 1 Lemon
2 Tablespoons Sophia Capote Capers, Rinsed & Chopped
1/4 Cup Sophia Grated Romano Cheese
Sophia Atlantic Sea Salt & Black Pepper To Taste

Directions

Preheat oven to 375F. Slice eggplants lengthwise into 12 thin slices (discard outer slices). In batches, boil eggplant slices in a large shallow pan of boiling water for about four minutes, until softened. Remove and dry thoroughly on a paper towel lined tray. Saute onions in 5 tablespoons of olive oil over medium heat until translucent, about 5 minutes.  Add breadcrumbs and cook another 2 minutes. Remove from heat and add raisins, parsley, pistachios, lemon juice/zest, capers, Romano cheese, salt and pepper. Mix well. Place a teaspoon of breadcrumb mixture at one end of the eggplant slices, roll up firmly, and secure with toothpicks. Place the prepared eggplant rolls on an oiled baking sheet, brush with remaining olive oil, and bake for 30 minutes.