Eggplant Roulades Recipe

Slice eggplant

Trim ends from the eggplants. Using a long, sharp knife, slice each eggplant lengthwise into 6–8 thin strips about 4–5 mm thick. Aim for even thickness so strips will roll without tearing.

Salt and sweat

Lay slices on a wire rack or lined tray and brush lightly with 2 tbs olive oil. Sprinkle both sides with 1 tsp salt and let sit for 15 minutes to draw out bitterness and moisture. Pat slices dry with paper towel.

Cook eggplant slices

Preheat a grill pan or nonstick skillet over medium-high heat. Brush remaining 2 tbs olive oil on slices. Cook slices in batches, 2–3 minutes per side, until golden, softened, and pliable (avoid overcooking so they don't become mushy). Transfer to a tray and keep warm or covered with a damp towel to stay pliable.

Assemble roulades

Lay a warm eggplant slice on a work surface. Spread a thin layer (about 2 tbs) of kumara purée along one end (see kumara section). Spoon 1–2 tbs of smoked mushroom filling over the purée in a line. Carefully roll the slice away from you, tucking in as you go. Secure seam with a toothpick if needed. Repeat until all slices are filled. Arrange roulades seam side down on a platter.

Prepare mushrooms

Heat 2 tbs butter or coconut oil with 1 tbs olive oil in a large skillet over medium heat. Add the diced shallot and sauté for 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Cook mushrooms

Add the chopped mushrooms to the pan. Spread into an even layer and let them sit without stirring for 2–3 minutes to encourage browning. Stir and continue cooking until most liquid has evaporated and mushrooms are nicely browned, about 8–10 minutes total.

Smoke and season

Stir in smoked paprika, soy sauce/tamari, thyme, lemon zest, and black pepper. Cook 1–2 minutes to combine. If you want extra smoke, briefly smoke the cooked mushrooms: place them in a heatproof bowl, cover with a small metal sieve, add 1 tbs smoking chips heated in a small pan until they smoulder, then cover tightly for 2–3 minutes (or sprinkle a pinch of smoked salt).

Bind filling

Remove from heat and stir in the breadcrumbs or cooked quinoa to absorb remaining moisture and help the filling hold together. Taste and adjust seasoning with salt if needed. Let mixture cool slightly before filling eggplant slices.

Cook kumara

Place diced kumara in a medium saucepan and cover with cold water. Add a pinch of salt. Bring to a boil, then simmer until tender when pierced with a knife, 10–12 minutes. Drain well.

Mash and season

Return kumara to the warm pot or a bowl. Add coconut milk, butter or oil, ground cumin, salt, pepper, and lime/lemon juice. Mash with a potato masher or blend briefly with an immersion blender to a smooth, spreadable purée. Adjust coconut milk for desired consistency. Keep warm until assembly.

Prepare yoghurt

In a small bowl, fold lime zest, chopped coriander, and chili flakes into the coconut yoghurt. Taste and season with smoked sea salt or regular salt to taste. Chill until ready to plate.

Finish and garnish

Place roulades on serving platter. Spoon small quenelles or dots of coconut yoghurt between roulades. Drizzle a little extra olive oil over roulades, sprinkle toasted sesame seeds and microgreens on top, and finish with a light dusting of smoked paprika or a few flakes of smoked sea salt if desired.

Optional final smoke

If you wish to enhance the smoky character, briefly cold-smoke the assembled roulades: in a deep baking dish place a small handful of smoking chips, heat until they begin to smoke, set the roulades on a rack above, cover tightly with foil for 2–3 minutes, then uncover. Alternatively sprinkle a little smoked salt over finished roulades.