Eggplant Skewers with Three Fillings

Remove the stalk from the melanzane (*). Cut lengthwise into slices of about 3 mm. Season lightly with salt and leave to marinate for thirty minutes.

For the first filling, pluck the rosemary and thyme leaves and chop coarsely. Grate the onion through the Bircher grater. Add everything to the minced form, season with salt and pepper and mix by hand until a compact quantity is obtained.

For the second filling, drain and dry anchovies and chop finely. Mix with mozzarella and egg. If the quantity is too wet, add a little breadcrumbs. Season with pepper.

For the third filling, cut pepperoni into fine cubes. Mix with the sausage meat, seasoning with pepper and paprika.

Cut peppers into pieces. Drain the cooled melanzane and cook in a pressure cooker for three minutes until soft. Lay out and top with the various fillings in heaping batches. Roll up and alternate with pepperoni pieces on grill skewers. Brush with oil.

Grind dried tomatoes, olives and pesto. Cut baguette into thin slices and spread with it.

Grill the eggplant skewers on each suite for about six to eight minutes, browning only the underside of the bread slices.

Serve with a lettuce salad with tomatoes and long grain rice.

(*) Remove eggplant stem – Fine spines adhere to the stem and can hardly be removed from fingers. Wrap a kitchen towel around the stem and pull it towards the end

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