Gabriella Marriotti's Egg And Eggplant Appetizer

Name: Gabriella Marriotti's Egg And Eggplant Appetizer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, about 1 pound; 3 hard-cooked eggs; Salt to taste, if desired; Freshly ground pepper to taste; 1/2 cup drained small capers; 2 tablespoons finely minced garlic; 1 2-ounce can anchovies, drained and finely chopped; 1 cup finely chopped parsley; 1 cup olive oil, approximately; 2 tablespoons red-wine vinegar, approximately

Servings: persons

1
Preheat a charcoal grill or a kitchen broiler.
2
Cut off the ends of the eggplant.
3
Cut the eggplant into slices about one-quarter-inch thick.
4
There should be about 18 slices.
5
Remove the yolks from the eggs and put them through a fine sieve.
6
Finely chop the whites.
7
Combine the two.
8
Put in a mixing bowl.
9
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.
10
The partly cooked slices will be slightly limp.
11
Remove the slices and sprinkle with salt and pepper.
12
Add the capers, garlic, anchovies and parsley to the eggs and toss to blend well.
13
Line a six-cup loaf pan lengthwise with one layer of eggplant slices.
14
Sprinkle with one tablespoon oil and one-half teaspoon vinegar.
15
Cover with one-quarter cup of the egg mixture.
16
Add another layer of eggplant slices and sprinkle as before with the same amount of oil and vinegar.
17
Add another layer of the egg mixture and cover with a layer of eggplant slices.
18
Sprinkle with the same amount of oil and vinegar.
19
Continue making layers until all the eggplant slices and the egg mixture are used, ending with the egg mixture.
20
Sprinkle that final layer with one tablespoon of vinegar and 10 tablespoons of olive oil.
21
Press down with the fingers.
22
Cover closely with clear plastic wrap and let stand 24 hours in the refrigerator.
23
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.
24
Serve one or two rolled slices as an appetizer.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 eggplant, about 1 pound, 3 hard-cooked eggs, Salt to taste, if desired, Freshly ground pepper to taste, and more.

Yes, Gabriella Marriotti's Egg And Eggplant Appetizer falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!