I don’t know what to call you, so let’s call the whole thing off.

I thought the old Louis Armstrong / Ella Fitzgerald standard with the line “You say tomato I say tomahto” covered the differences between us here in Ireland and our American cousins quite well. On looking up some information on the Aubergine (or Eggplant to ye over there), I saw that it rampages in many different guises depending on where in the world you are. The list includes melongene, patlican, brinjal or guinea squash. For those interested in facts and figures, there are over 35 million tons grown each year and the plant is native to India.

Aubergines waiting for the chop.

A couple of them found their way into our kitchen recently and I was tempted to do something very simple and tasty with them. Clodagh McKenna’s Irish Farmers Market Cookbook has the original recipe (this is a slight variation on the theme). They make a great starter or snack meal.

Here’s how to cook the Aubergine & Goat’s Cheese Rolls

Ingredients

Two aubergines.
200gms of goat’s cheese
Rocket leaves
Flaked almonds
Salt
Black pepper
Goat's cheese (Lidl) and rocket make a wonderful filling for these rolls.

Here’s what you do

Slice the aubergines lengthways into about five to six slices each.
Sprinkle them with salt to extract some of the moisture. Let them stand on racks. After about 20 minutes, dab the water off with paper towels.
Fry them on a griddle pan and put them back on the racks to cool.
Meanwhile, toast the flaked almonds.
Put a generous teaspoon of soft goat’s cheese and a good amount of rocket on one end of the aubergine slice and season with black pepper.
Roll them up. Place on a serving dish and sprinkle with the almonds and any remaining rocket.
Serve to the soon to be grateful diners.
The aubergine slices cool on the rack and release their wonderful nutty aroma.

One of the most appealing things about preparing this dish is the wonderful nutty aroma that the griddling aubergines give off. This flavour also works as a counterpoint to the dry goats cheese and peppery rocket. I enjoy a crisp, white wine like a Pinot Gris with this. The dish also stands up well and exposes different attributes with a robust red.

The finished aubergine and goat's cheese roll. Very tasty. Very easy to prepare.

Even though the main ingredient suffers from somewhat of an international identity crisis, it is a simple, easy dish to prepare that always goes down very well.

About these ads

12 thoughts on “I don’t know what to call you, so let’s call the whole thing off.”

Superb!

Reply ↓

I didn’t know that Eggplant came from India. Also, in my quest to learn something new every day, what the heck is a rocket leaf?

Reply ↓

Conor Bofin on October 30, 2011 at 5:22 PM said:

Hi, rocket is also known as Eruca Sativa. Full details at: http://en.wikipedia.org/wiki/Eruca_sativa
It is peppery tasting and great with goat’s cheese (and the smokey tasting Eggplant, as you call it.)
Thanks for stopping by,
Conor

Reply ↓
- fourbluehills on October 30, 2011 at 5:26 PM said:
  
  Thank you for the link, I looked before replying. The Rocket Leaf sounds yummy!! Wondering if I have ever had it and don’t even know it as the link says it is used in salads. Have to confess, have never had goat’s cheese. Gonna have to try that soon. Not even sure they sell it up here anywhere. (Live in a very rural area) I will buy some when I find some, but won’t tell the family what it is, they will turn up their noses.
  Thanks for providing me with the link about Rocket Leaf!
  
  Reply ↓

I have to say, aubergine sounds much more appetizing than eggplant. I love eggplant but am always at a loss for what to do with it (I have like two tricks up my sleeve. That’s it.), I’ll have to give this a shot! My other half LOVES goat cheese.

Also – fourbluehills, if you’re in the states, you’ll probably have better luck looking for “arugula” than “rocket leaf”

Reply ↓