Makes about 30 rolls
6 eggplants, peeled and sliced lengthwise into
¼-inch-thick slices
Minced garlic and olive oil
3 lbs zucchini or squash, finely shredded, salted, and strained
3 cauliflowers, processed into fine bits
½ cup olive oil
½ cup white wine
½ cup brown rice flour
2 Tbsp smoked paprika
1 Tbsp oregano
1 tsp rosemary
1 tsp thyme
½ tsp sage
1. Brush the eggplant slices on both sides with garlic and oil and roast on parchment until very soft.
2. Meanwhile, sauté the onion, garlic, zucchini, and cauliflower until soft. In a separate pan, make a roux with the olive oil, white wine, and brown rice flour. Add to the vegetables along with the seasonings and cook down until most of the moisture is cooked out. Taste for seasonings.
3. Fill each eggplant roll with ¼ cup of filling.
