Discover a sophisticated twist on eggplant with these tender sole rolls, paired with smoky eggplant caviar and vibrant ratatouille.
Main Course
Serves 4
Preparation: 1 hour + 24 hours chilling + 30 minutes baking
For the eggplant caviar:
For the ratatouille:
For the sole rolls:
Preparation
Preheat oven to 180°C. Halve the eggplants lengthwise and score the flesh. Drizzle oil into the cuts, season with salt and pepper, and place on a baking tray. Bake for 25-30 minutes until soft. Cool, then scrape out the flesh, discarding the skins. Quarter the peeled garlic. Purée the eggplant flesh with garlic and remaining olive oil using an immersion blender. Stir in lemon juice and season to taste. Transfer to an airtight container and refrigerate for 24 hours to develop flavors.
For the ratatouille, finely chop shallot and garlic. Peel potatoes; wash zucchini and peppers. Dice all vegetables into 1 cm cubes. Heat oil in a pan and sauté shallot until translucent. Add potatoes and cook gently for 6-8 minutes. Stir in peppers for 5 more minutes, then add zucchini and garlic, cooking until tender, about 5 minutes. Season with salt and pepper.
Pat sole fillets dry, season with salt and pepper. Slice second eggplant into thin lengthwise strips. Layer each fillet with eggplant slices and a spoonful of caviar. Roll up carefully and secure with rosemary sprigs or cocktail sticks.
Heat butter and oil in a pan. Sear rolls briefly, then deglaze with wine and fish stock. Cover and simmer gently for 6-8 minutes until cooked.
Spoon ratatouille onto 4 warmed plates, sprinkle with parsley, top with sole rolls, and serve immediately.
Enjoy your meal!
For more eggplant recipes, see the October issue of Santé.
Recipe and image: Beeldigbeeld/Stockfood
