[Stuffed Eggplant Mini-Rolls]
Last night, Maxence and I threw a little dinner-party for my two dear friends, Marie-Laure and Laurence, and their respective boyfriends, Ludovic and Jean-Christophe. Over the next few days, I will post the menu for this dinner…
After an apéritif during which we nibbled on sweet potato chips (ethnic-store bought), we sat down to eat the first course, stuffed eggplant mini-rolls.
I served each of us three rolls, arranged in a triangle, with three olives (brought back from Italy by Laurence and Jean-Christophe) in the middle, and slices of baguette. The different tastes complement each other very well, making this a light and fresh opener…
Stuffed Eggplant Mini-Rolls
– 18 slices of grilled eggplant : I used two bags of the delicious frozen eggplant slices from Picard, but if you don’t have that kind of product on hand, slice and grill three eggplants
– two large Carrés Frais. Carrés frais are squares of fresh cheese, lightly salted. Substitute cream cheese or fresh goat cheese.
– a small jar of black tapenade (olive paste)
– a handful of pinenuts
Lightly oil a large gratin dish. If you use frozen eggplant slices, thaw them. Toast the pinenuts in a dry skillet. Put the cheese in a small bowl, and fluff it with a fork.
Take each eggplant slice in turn, spoon a little cheese on the largest end, add a little tapenade, sprinkle a few pinenuts, and roll up the slice. Use a toothpick to hold it into place, and put the roll in the gratin dish.
Preheat the oven to 200°C (400°F) and put the dish in for about ten minutes. They should be warm, but not hot.