Fried Eggplant and Shrimp Rolls

Eggplant and shrimp rolls are a delicious dish that combines the rich, hearty flavor of eggplant with the delicacy of shrimp. Here’s how to prepare them with a nice Italian touch:

Ingredients

• 2 large eggplants
• 12 shrimp, cleaned and peeled
• Wheat flour, as needed for breading
• 2 eggs, beaten
• Breadcrumbs, as needed for breading
• Salt and pepper, to taste
• Extra virgin olive oil, for frying
• Chopped parsley, for garnish

Preparation

1. Start by washing the eggplants and slicing them lengthwise into slices about 0.5 cm thick. Sprinkle them with salt and let them rest for half an hour to release their vegetable water.
2. Meanwhile, prepare a breading station with three plates. In one, place the flour, in the second the beaten eggs with a pinch of salt and pepper, and in the third the breadcrumbs.
3. Rinse the eggplant slices to remove excess salt and pat them dry with paper towels.
4. Heat plenty of olive oil in a frying pan.
5. Wrap each shrimp in an eggplant slice. Pass each roll first in the flour, then in the egg, and finally in the breadcrumbs, making sure it is well coated.
6. Fry the rolls in hot oil until golden and crispy. This usually takes about 2-3 minutes per side.
7. Once cooked, transfer them to paper towels to remove excess oil.
8. Arrange the rolls on a serving plate and garnish with fresh chopped parsley. Serve hot.

Trivia

Involtini in Italian cuisine can be made with multiple ingredients and are often served as an appetizer or main course. Eggplant, a vegetable symbol of Mediterranean cuisine, lends itself well due to its texture to being stuffed or rolled. With shrimp, they represent a union of land and sea, much appreciated in Italian cuisine, especially in summer when eggplants are in season.