italian stuffed eggplant rolls by eleanora galasso
2 Iarge eggplants (aubergines)
1 tbsp kosher or sea salt
1 tablespoon (20 ml) extra virgin olive oil
⅓ cup (50 grams) arugula (rocket) leaves
⅓ cup (50 grams) Parmesan cheese, grated
⅓ cup (50 grams) hazelnuts + extra for decoration
1 tbsp capers, rinsed
1 garlic clove
small bunch of fresh basil, chopped
1 cup (200 grams) ricotta cheese
salt and freshly ground pepper
Cut the ends off the eggplants and slice them with a sharp knife in ¼ inch (5mm slices). Sprinkle with 2 tablespoons of salt and leave to rest skin-side down on a wire rack or a stack of paper towels for 1 hour to extract any bitter juices. Rinse and dry the aubergine slices with paper towels or a clean tea towel.
Heat a griddle pan or grill. Brush each eggplant slice with olive oil. Cook in batches for 2-3 minutes, turning once, until softened and lightly charred. Arrange on a serving platter and season with pepper.
In the same pan, lightly toast the hazelnuts for a couple of minutes and set aside.
Meanwhile, prepare the sauce: in a standing mixer or a food processor, puree the arugula (rocket), Parmesan, hazelnuts, capers, garlic and basil until you get a creamy and dense sauce, then season to taste. Mix three quarters of the sauce with the fresh ricotta cheese and mix well. It should be creamy and fluffy.
Lay out all of the slices of eggplant (aubergine) onto a clean surface. Place about one teaspoon of filling at the bottom edge of each one. Roll up the aubergine slices, like a cigar, around the filling, then drizzle them with the remaining arugula (rocket0 pesto sauce, basil leaves and some chopped grilled hazelnuts.
Serve cold or warmed in the oven for 10 minutes at 300 degrees Fahrenheit (150 degrees Celsius).
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2017/07/italian-stuffed-eggplant-rolls-by-eleanora-galasso.html