Try something different with eggplant. How about these tongue rolls?
Main course
For 4 people
Preparation time:1 hour + 1 day waiting time and 30 minutes oven time
For the aubergine caviar
For the ratatouille
For the sole rolls
Preparation
Preheat the oven to 180°C. Halve the aubergines lengthwise and score them. Drizzle some oil into the notches. Sprinkle with salt and pepper and place the aubergines on the baking tray. Bake them in the oven for 25-30 minutes. Let them cool and scrape the cooked flesh from the aubergines; throw away the peels. Peel the garlic and cut into quarters. Puree the aubergine with the garlic and the rest of the olive oil. Mix in the lemon juice and season with salt and pepper. Place the aubergine caviar in a container and close it airtight. Leave the flavors in the fridge for 24 hours.
Peel and chop the shallot and garlic for the ratatouille. Peel the potatoes and clean the zucchini and peppers. Cut the vegetables into 1 cm cubes. Heat the oil in a pan and fry the shallot until translucent. Add the potato cubes and fry gently for 6-8 minutes. Stir in the bell pepper and cook for a further 5 minutes. Finally, add the zucchini and garlic and fry for about 5 minutes until all vegetables are cooked. Season with salt and pepper.
Pat the sole fillets dry and sprinkle with salt and pepper. Cut the aubergine lengthwise into thin slices. Top the sole fillets with the aubergine slices and scoop some of the aubergine caviar on top. Carefully roll up the fillets and secure the rolls with a rosemary sprig or cocktail stick.
Heat the butter and oil in a frying pan. Fry the fish briefly and deglaze with the wine and fish stock. Place a lid on the pan and stew the fish for 6-8 minutes.
Distribute the ratatouille among 4 warm plates and sprinkle with the parsley. Place the sole rolls on top and serve immediately.
Enjoy your meal!
For more eggplant recipes, see the October issue of Santé.
Recipe and image:Beeldigbeeld/Stockfood
