Eggplant rolls

I made these mine after reading a recipe in some magazine.

An influential dinner in La Madrigurea (some famous writer, joe who was this guy again) staunch enough reputation to have my boss shakier than usual declared “This place will do well” after receiving a version for a amuse/tapa. Shame about the knives, guns and death threats. That kind of stuff turns a will do well into a will shut.

Basically slice eggplant thinly lengthwise and grill or bake, the fill with what ever you have on hand or like and roll up.

For presentation tie a knot out of chives or a slice of scallion green. Drizzle with a little something such as sun dried tomato vinaigrette.
A concept I have returned to many times and very rarely done the same way.
The latest, sliced eggplant on one of my favourite kitchen tools the Japanese mandolin, toss in olive oil and s+p. Char grill. Grate parmesan over while cools. A dollop of eggplant relish Indian style stuff – roast whole, let cool, remove pulp and chop. Add roasted spices, garlic, ginger olive oil, lemon juice and probably some other stuff that sounded good at the time.

Some marinated veg, carrot, zucchini, onion, etc, love that mandolin. Oil, s+p and some sherry vinagar, that no one is eating in other preparations. Roll and tie.
Kids no but the ones who pay me appreciated why they pay me again after an over cooked steak spat out in a drama the night before.

Try roast peppers, feta, arugula and sundried tomatoes. Or get asian on it with some miso tofu and seaweed……