EGGPLANT ROLLMOPS

SERVES 2 TO 3 SNACK PORTIONS (3 TO 10 ROLLS)

FOR THE MARINADE

3/4 cup (175 ml) white wine vinegar

3 tbsp. golden granulated sugar

1 tbsp. sea salt

6–8 juniper berries

black peppercorns (optional)

3–4 bay leaves

FOR THE ROLLMOPS

2 eggplants

sea salt

1 onion

3 pickles

1 tbsp. medium-strength mustard, such as Dijon

1 tsp. sea salt

1 tsp. freshly ground pepper

NUTRITIONAL VALUES

Calories: 197kcal
Fat: 2.9g (0.4g S.Fat)
Carbs: 37.7g
Protein: 6.9g
Sugar: 22g
Sodium: 2803mg

METHOD

Bring 2 cups (500ml) water to a boil in a saucepan with the vinegar, sugar, salt, juniper, and peppercorns to taste (if using), and bay leaves, then remove from the heat and set aside.

Trim the eggplant stalks for the rollmops. Cut into 1/4– 1/2in (5mm–1cm) thick slices lengthwise. Both sides of the slices should be salted. Place them on a thick layer of paper towels and weigh them down with a cutting board for 10 minutes to remove the liquid.

In a large saucepan, bring some generously salted water to a boil and cook the eggplant pieces for 5 minutes over medium heat. Using a slotted spoon, remove the slices from the water and set aside to drain. Peel and cut the onion into thin strips. Similarly, cut the pickles into strips.

Spread mustard on the eggplant slices, season with 1 teaspoon more sea salt and pepper, and top with pickle and onion strips. Roll each one up and secure with a toothpick. In a large jar, layer the rollmops. Cover with the warm marinade and set aside for 2–3 days to infuse.