Eggplant Rolls
Once the eggplant is grilled, the rest is easy. Zucchini can be used in place of eggplant if you prefer.
Ingredients
3 Japanese eggplants
Olive oil for grilling
Sea salt and freshly ground pepper
1 (14 oz.) jar or can roasted red peppers
4 Tbsp. balsamic vinegar, infused or plain
1 (8 oz.) jar mini artichokes, cut in half
12-15 rosemary branches or bamboo skewers
2 heads roasted garlic, separated, peeled
Method
Slice eggplants lengthwise as thinly as possible. Heat a grill to high. Brush eggplant slices with oil, season with salt and pepper and grill about 2 minutes per side or until the eggplant is cooked but not overdone. Remove and lay on your work surface. Lightly brush each slice with balsamic vinegar. Drain red peppers and blot dry on paper towels. Cut to the same width as the eggplant. Lay a red pepper slice on top of each eggplant slice. Take half an artichoke and place it on the end of the slice. Roll the eggplant up, enclosing the artichoke. Pierce the roll through the centre with a rosemary branch or skewer. Just as the skewer comes out the other side, pierce with a garlic clove to complete. Place rolls on a colourful platter and serve at room temperature. Serves 12-15.
