The rolls of eggplant and sun-dried tomatoes are a great summer dish to be enjoyed cold as an appetizer.
• 2 large eggplants
• 100 g of dried tomatoes in oil
• 6 anchovies in oil
• 2 cloves of garlic
• 1 onion
• chili powder
• 1 sprig of rosemary
• 2 tablespoons olive oil
• extra virgin olive oil
• salt and fat
Wash eggplants, peel into strips to make them less harsh, then cut into thin slices.
Place the eggplant slices in a colander, sprinkle with coarse salt and let them rest for at least half an hour to lose the water of vegetation.
Rinse again, pat dry and cook quickly on a hot plate or grill. Season with salt and serve with a drizzle of extra virgin olive oil.
Chop the garlic, the onion and anchovies in a bowl. Mix well and serve with a drizzle of extra virgin olive oil, a pinch of pepper and coarsely chopped rosemary. Then fill with the mixture dried tomatoes.
Place one or two sun-dried tomatoes stuffed in the middle of each slice of eggplant, then roll it obtained by stopping the rolls with toothpicks.
Lay the rolls of eggplant and sun dried tomatoes on a serving dish cold decorate and serve.
Other recipes of italian cuisine on http://italy-recipes.blogspot.com/