Italian Eggplant Rolls

Ingredients

• 2 large eggplants
• Salt
• 4 tomatoes
• 8 olives
• 2 Garlic cloves
• 4 oil sardines
• 2 tbsp almond kernels
• 20 ml port wine
• 1 tbsp White Wine Vinegar
• black pepper (ground)
• 4 tbsp olive oil
• 50 g flour
• 150 g mozzarella

Instructions

1. 1.

   Wash the eggplants, remove the stem ends, slice lengthwise into thin strips and salt them. Let them sit for 15 minutes to draw out moisture, then pat dry with paper towels.

2. 2.

   Meanwhile, blanch the tomatoes briefly, shock in cold water, peel, quarter, seed, and dice them.

3. 3.

   Pit the olives. Peel and finely cube the garlic cloves. Drain the sardines. Roughly chop the olives, garlic, sardines, and almonds. Mix with the tomato cubes and season with port wine, vinegar, salt, and pepper.

4. 4.

   Heat olive oil in a pan. Dredge the eggplant slices in flour and fry them in batches on both sides until golden. Drain on paper towels. Slice mozzarella into thin strips and lay them over the fried eggplant slices. Spoon 1 tbsp of the tomato mixture onto each slice, roll up, and secure with a toothpick. Serve the Italian eggplant rolls.