Wednesday, October 23, 2013

Eggplant Salami and Cheese Rollups

Easy Eggplant Salami Rollups
















This deliciously easy eggplant appetizer will certainly make a stunning addition at your next cocktail party.  These little salami and cheese stuffed eggplant rolls were actually inspired by a recipe done by Chef John Mitzewich at foodwishes.com.  He made delicious looking baked eggplant sandwiches that were stuffed with salami and cheese then breaded and baked into crispy little sandwiches.  Mine differ in that I dipped the eggplant slices into a pecorino egg batter and fried them before rolling them up with the salami and cheese.  His looked fantastic but I think mine are just a little bit more attractive. 


Eggplant Salami and Cheese Rollups
Prep time: 30 min
Bake time:15 min

Ingredients
  • 2 small eggplant (sliced into 1/4 inch slices)
  • 2 eggs
  • 4 tbsp grated Pecorino Romano cheese
  •  vegetable oil (enough to fill the bottom of a skillet with 1/4 inch of oil)
  • Genoa Salami (1 slice per eggplant slice)
  • 4 oz grated gruyere cheese

Instructions
  1. Preheat the oven to 350°F (or 175 °C)
  2. Beat together the egg and pecorino then dip the eggplant slices into the mixture and fry in the skillet with the oil heated to a medium high for 2-3 minutes per side then drain on paper towels and set aside. 
  3. To assemble, line a baking sheet with foil sprayed with nonstick spray then top each slice of eggplant with a piece of salami and try to place the salami at the more narrow end of the eggplant for nicer final presentation.
  4. Add a little grated gruyere cheese then roll them tightly up and place them seam side down and repeat with the next slice of eggplant.
  5. Once you have them all ready bake them for 15 minutes or until the cheese melts.
  6. The once they come out let them rest a minute then loosen each with a spatula to insure that nothing is stuck to the pan then let leave them alone for at least a half an hour to come to room temperature and solidify.    Slice them in half and they’re ready to serve.
  7. Top them off with a little chopped parsley, grated cheese and crushed red peppers for a fresh finish

Notes: 
  1.  When you are following a gluten free diet, beyond just checking the ingredients  list it’s safest to use a prepackaged salami to avoid gluten contamination at the deli slicer.
  2. The eggplant can be made in advance and stored in the fridge until you are ready to assemble this appetizer.
  3. Don’t overcrowd the pan during the frying process.


2 comments:

  1. This looks very good, and we just harvested the last of our eggplant!

    ReplyDelete
    Replies
    1. Thanks Joe. This is a nice departure from eggplant parm.

      Delete

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