Gabriella Marriottis Egg And Eggplant Appetizer Recipes

EGGPLANT CAPONATA (SICILIAN VERSION)

Steps:

• Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
• Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
• Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

EGGPLANT ROLLATI APPETIZER

Steps:

• Combine basil, pine nuts, ricotta cheese, and salt and pepper to taste in medium size bowl. Place bowl in refrigerator.
• Coat eggplant slices lightly with olive oil. Place in large saucepan over medium heat, apply pressure to release moisture from eggplant. Remove eggplant sliced when tender. Allow slices to cool to room temperature.
• Spread a dollop of ricotta mixture over eggplant; roll up the slice of eggplant. Spoon marinara sauce over each rollati and sprinkle with Parmesan cheese.

GABRIELLA MARRIOTTI'S EGG AND EGGPLANT APPETIZER

Steps:

• Preheat a charcoal grill or a kitchen broiler.
• Cut off the ends of the eggplant. Cut the eggplant into slices about one-quarter-inch thick. There should be about 18 slices.
• Remove the yolks from the eggs and put them through a fine sieve. Finely chop the whites. Combine the two. Put in a mixing bowl.
• Place the eggplant slices, a few at a time, over the charcoal or under the broiler and cook, turning once, about 45 seconds on each side. The partly cooked slices will be slightly limp.
• Remove the slices and sprinkle with salt and pepper.
• Add the capers, garlic, anchovies and parsley to the eggs and toss to blend well.
• Line a six-cup loaf pan lengthwise with one layer of eggplant slices. Sprinkle with one tablespoon oil and one-half teaspoon vinegar. Cover with one-quarter cup of the egg mixture. Add another layer of eggplant slices and sprinkle as before with the same amount of oil and vinegar. Add another layer of the egg mixture and cover with a layer of eggplant slices. Sprinkle with the same amount of oil and vinegar.
• Continue making layers until all the eggplant slices and the egg mixture are used, ending with the egg mixture. Sprinkle that final layer with one tablespoon of vinegar and 10 tablespoons of olive oil. Press down with the fingers. Cover closely with clear plastic wrap and let stand 24 hours in the refrigerator.
• When ready, the dish may be cut into crosswise slices, but ideally the eggplant slices should be rolled individually, with the egg filling in the center. Serve one or two rolled slices as an appetizer.