Italian Appetizer (Antipasti) Recipes - Cold Aborigine Antipasto (Melanzane alla Panariello) Recipe

Ingredients

• 2 small aubergines (eggplants)

• Salt

• 75 ml/5 tbsp olive oil

• 60 ml/4 tbsp red wine vinegar

• 2 canned anchovies, drained and chopped

• 2 garlic cloves, finely chopped

• 30 ml/2 tbsp finely chopped fresh parsley

• 2 shallots, finely chopped

• 30 ml/2 tbsp capers

• Freshly ground black pepper

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Method:

1. Cut the ends off each aubergine, leaving it unpeeled. Stand each aubergine on end, and cut it lengthwise into the thinnest possible slices.

2. Lay the slices on a plate and salt each one lightly. Place the slices flat in a colander, and allow them to drain for 30 minutes.

3. Dry each slice with kitchen paper. In a large frying pan (skillet) heat 30 ml/2 tbsp olive oil and fry (sauté) the first batch of aubergine slices slowly on both sides, until they are cooked through.

4. Remove the slices and roll them up. Place in a serving dish. Set aside to cool. Add more oil and fry the second batch.

5. Combine the remaining oil, vinegar and the anchovies. Mash well until the anchovies dissolve in the sauce.

6. Add the chopped garlic, parsley, shallots, capers and pepper to taste. Pour the sauce over the aubergine rolls and serve.