List of Ingredients
- round purple eggplants
- olive bread (about 1 1/2 slices)
- 6 TBSP. of shelled pistachios
- jumbo raisins
- Fresh marjoram
- extravirgin olive oil
- Salt
- Pepper
Method
Clean the eggplants and cut them into 16 rounds about 1 inch thick. Salt both sides of the rounds and put them in a container with a weight on top. Let them drain for 1 hour.
Soak the raisins in warm water and cut them into 2 or 3 pieces. Coarsely chop the pistachios. Grind the olive bread into crumbs and toast them for 2 minutes in a pan with a drizzle of oil. Combine the toasted bread crumbs, the raisin, the pistachios, 1 teaspoon marjoram, a drizzle of oil and a pinch each of salt and pepper and mix well (this is the filling).
Rinse the eggplants to remove the salt and dry the slices on paper towels. Drizzle them with oil and cook them on a hot griddle for 1 minute on each side. Stuff the eggplant slices with 1 tablespoon of the filling and fold them in quarters. Garnish with fresh marjoram and serve.