Tortino di Melanzane col Pesto di Olive

Name: Tortino di Melanzane col Pesto di Olive (Fried Eggplant Slices Layered with a Pesto of Green Olives and Capers)
Yield: For 4 or more Persons, Depending upon whether it is Served as an Appetizer or a Vegetable Course
Cuisine: Italy
Ingredients: About 2 pounds medium eggplants; Vegetable oil for frying; Salt; 6 or 7 green olives, pitted; 1 extra large hard-boiled egg; 2 tablespoons chopped parsley; 2 tablespoons capers; 2 tablespoons extra virgin olive oil; 1 tablespoon wine vinegar; Black pepper in a grinder

Fried Eggplant Slices Layered with a Pesto of Green Olives and Capers

Preparation info

For
4
or more Persons, Depending upon whether it is Served as an Appetizer

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Eggplant is a marvelous mixer, maintaining its own identity while blending agreeably into almost any company. Here, layers of sweet fried eggplant are spread with a faintly tart, piquant coating with which they briefly macerate. Once fried, the dish is easily assembled.

Ingredients

About 2 pounds medium eggplants
Salt
Vegetable oil for frying
1

Europe
Italy
Starter
Vegetarian
Mediterranean
Gluten-free

Method

Peel the eggplants and cut them lengthwise into slices about ¼ inch thick. Spread them along the inside of a large colander set over a bowl and sprinkle generously with salt. Allow to stand for at least 1 hour to permit as much of their bitter liquid as possible to drain away. A