Eggplant Braciole Recipe

Preparation

1. 1

   Prepare the Eggplant

   Slice the eggplants lengthwise into thin sheets. Sprinkle with salt and let them sit for about 30 minutes to draw out moisture and bitterness. Rinse and pat dry.

2. 2

   Grill the Eggplant

   Preheat the grill. Brush the eggplant slices with olive oil and grill until tender and charred on both sides, about 3-4 minutes per side. Remove from heat and set aside.

3. 3

   Make the Spinach Salsa Verde

   In a food processor, combine spinach, parsley, 2 cloves of garlic, capers, 1/4 cup of olive oil, salt, and pepper. Blend until smooth. Adjust seasoning as needed.

4. 4

   Prepare the Black Olive Bagna Cauda

   In a small saucepan, heat 1/4 cup of olive oil over medium heat. Add chopped black olives and the remaining garlic, minced. Cook until fragrant, about 2-3 minutes. Stir in red pepper flakes and remove from heat.

5. 5

   Assemble the Braciole

   On each grilled eggplant slice, spread a thin layer of the spinach salsa verde. Roll up tightly and secure with a toothpick if necessary.

6. 6

   Serve

   Arrange the eggplant braciole on a serving platter and drizzle with the black olive bagna cauda. Serve warm.