EGGPLANT ROLLS WITH HOT SHRIMP FILLING or INVOLTINI DI MELANZANE E GAMBERETTI PICCANTI

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Today I’m writing a therapy post, so if that’s not your cup of tea just click on or scroll down to the recipe. Another rant about how hard it is to adapt to a life without my father in it, mentally at least because even though I try to forget he is very much emotionally present. I can remember and think about him without feeling bad, I can even enjoy my memories of him very much but there’s a distinct difference of how I feel about things in general. I miss feeling melancholic because now it’s tinged too much with sorrow; melancholy can be a nice feeling, bittersweet but now it only has a bitter taste to it or maybe not bitter, it’s just acute if you know what I mean. But I can take that, what I’m worried about is whether I ever will be able to feel melancholic again without this ripping apart feeling hovering in the background. What do you say you out there who has lost loved ones and probably suffered more unfair losses than I, does life ever return to a sort of equilibrium?

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You don’t have to make eggplant rolls with this, you can use on pasta instead if you feel like it.

EGGPLANT ROLLS WITH HOT SHRIMP FILLING or INVOLTINI DI MELANZANE E GAMBERETTI PICCANTI

1 big eggplant
4-5 tomatoes
200 g / 7 oz peeled shrimps
1 clove of garlic
1 -2 tblsp chopped parsley
Hot chilies, dried or fresh
Salt
Extra virgin olive oil

– Cut the eggplant into thin slices and fry these in the olive oil until golden.
– Choose the best ones that will be used for the rolls and put them aside, chop the rest of the eggplant and put these aside as well.
– Dice the tomatoes and chop the garlic.
– Heat up some olive oil with the chopped garlic and the chili pepper in a pan or skillet for a minute or two before you add the diced tomatoes. Add salt and let them cook without stirring too much.
– When they begin to look almost ready, i.e. the sauce has thickened, you add the chopped eggplant. continue too cook for a couple of minutes before adding the shrimps and the chopped parsley. Cook for one more minute before taking it off the fire.
– Spoon some of the tomato and shrimp sauce onto the eggplant slices and then fold them into a roll. If needed, you fasten them wit a tooth pick like I did (see photo).
– Serve.

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L