Capsicum (Bell Pepper) & Eggplant Roulade with Fried Capers

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Capsicum (Bell Pepper) & Eggplant Roulade with Fried Capers

Source: www.abc.net.au/tv/cookandchef

 

 

3 large eggplant

3 medium sized red capsicum (bell peppers)

4 teaspoons oregano, chopped

4 teaspoons flat leaf parsley, chopped

1/2 cup black olives, pitted and chopped

extra virgin olive oil for frying

sea salt and freshly ground black pepper

8 teaspoons capers, drained

 

 

1. Pre-heat the oven to 220 C (430 F).

 

2. Slice the eggplant as thinly as possible lengthways, sprinkle a

little salt over the pieces and allow to drain for about 20 minutes.

Salt the eggplant only to inhibit excess oil from being absorbed.

 

3. Take core and seeds out of capsicum. Place the capsicums onto an

oven tray & rub a little extra virgin olive oil over and roast in the

oven, turning occasionally until the skin blackens and blisters all

over. Remove from the oven, place in a plastic bag and allow to cool.

This allows the capsicums to sweat, making them easier to peel once

cool enough to handle. When peeling be sure to remove the seed core

and any membrane. Once peeled, wipe the capsicum pieces dry with

kitchen paper & set aside.

 

4. Rinse the eggplant and pat dry with kitchen paper. Drizzle with a

little extra virgin olive oil and grill at high temp both sides.

 

5. To make the roulade, lay sheets of plastic wrap onto a damp tea

towel making a rectangle about 60 cm (2') in length and approximately

40 cm (15 3/4 " ) in width.

 

6. Lay the eggplant on top of the plastic, overlapping slightly, to

create 40 x 30 cm (15 3/4 x 12 " ) rectangle. Place the capsicum (bell

pepper) on top of the eggplant, sprinkle with the chopped herbs and

olives adjust the seasoning.

 

7. Using the plastic as a guide, roll the roulade into a tight

cylinder, twisting the ends to ensure that it doesn't come undone.

Refrigerate until needed, preferably for a few hours or overnight.

 

8. When ready to serve, heat a little extra virgin olive oil in a

small saucepan, and fry the capers until crisp. Drain on kitchen paper.

 

9. Slice the roulade into 6 pieces through the plastic – this will

help retain its shape – and place on plates. Sprinkle a few capers

over each piece of roulade, drizzle a little extra virgin olive oil

over and serve.

 

 

Serves 6 as an accompaniment.