How to Make Involtini di Melanzane (Marinated Eggplant Rolls)

Involtini di Melanzane (Marinated Eggplant Rolls), a set on Flickr.

Ingredients:

1 medium-large firm, glossy eggplant

1 cup, approximately, extra-virgin olive oil, divided

4 garlic cloves, minced

1 bunch fresh basil

coarse salt

1/4 cup balsamic vinegar

1 pound fresh mozzarella in water

Instructions:

Trim the stem ends of the eggplant and cut lengthwise into 1/4-inch slices. Heat a contact grill / panini press (use the ridged sides instead of the flat ones if there's an option in your grill) until hot. Brush each slice of eggplant (both sides) with olive oil and cook on grill until tender. As the slices become tender remove them from the grill and set aside until all the eggplant is cooked.

In a small cup mix the minced garlic with 1/4 cup olive oil and set aside. Wipe herbs clean with a damp towel. Coarsely chop herbs separately and set aside. In a glass, enamel, or stainless steel baking dish arrange the eggplant slices in one layer. Dip a pastry brush into the oil-garlic mixture and gently paint the eggplant slices being careful not to concentrate too much garlic in one area. Sprinkle with salt to taste, then follow with a pinch of basil. Drizzle vinegar over the herbs. Begin again with another layer of eggplant slices and repeat the seasoning process until all the eggplant is prepared. Cover with a tea towel and place in a cool spot to marinate for at least 3 hours. The marinating eggplant will remain more succulent if you do not refrigerate it. If you prefer to, cover the eggplant with plastic wrap first, refrigerate it, but remember to allow it to come back to room temperature before adding the cheese.

Just before serving prepare the cheese. Drain the mozzarella of water and cut into finger-sized pieces approximately 2 inches by 1/2 inch. Place a slice of eggplant on a work surface with the short side toward you. Place a piece of mozzarella horizontally on the slice and roll up the eggplant, enclosing the cheese. Continue until all the eggplant is rolled.

From a handout given by Evan Kleiman, Chef and owner, Angeli Caffe, on November 30, 1989, when she gave a cooking demonstration at the old Robinson's Department Store in Beverly Hills.