Eggplant involtini with date and breadcrumb filling, chili and coriander
saffron sauce

serves two

Grilled eggplant slices
2-3 Italian eggplants
Splash of olive oil
Salt, pepper

Rinse, dry and slice eggplant into thin slices.  Preheat and oil a grill pan on medium-high heat using canola oil and
a paper towel, grill eggplant.  Toss with olive oil, salt and pepper.

Date and breadcrumb dressing
½ cup (125 ml) pitted dates, finely diced
1 purple eggplant, roasted
1 cup (250 ml) Cappellari breadcrumbs (plus some to sprinkle)
5-6 tbsp (75-90 ml) vegetable broth, to moisten, warm
Pinch of nutmeg
Salt, pepper
Olive oil, to drizzle

Rinse and dry eggplant.
Preheat oven to 425° F (220° C), cut eggplant in half lengthwise and bake 20-30 minutes flesh side down on an oven tray
lined with parchment paper.  Scoop out eggplant pulp from the skin and add to a bowl with dates, Cappellari breadcrumbs,
vegetable broth, nutmeg, salt and pepper.  Mix.

Roll grilled eggplant with dressing.
Sprinkle eggplant rolls with Cappellari breadcrumbs, drizzle with olive oil and bake 20-25 minutes in a preheated 350° F (180° C) oven
on an oven tray lined with parchment paper.

Green chili, coriander saffron sauce
2 fresh green chili peppers
½ medium parsley root, peeled, coarsely chopped
1 garlic clove
¼ cup (60 ml) fresh coriander leaf, washed and dried, coarsely chopped
4 tbsp (60 ml) olive oil

1 cup (250 ml) lukewarm water
Pinch of saffron

1-2 tbsp (15-30 ml) beurre manie*
Salt

*Beurre manie
1 oz (25 g) soft butter
1 oz (25 g) all-purpose flour
Knead the flour and butter together with a spoon to make a soft dough.

Into a blender or food processor add chilies, parsley root, garlic, coriander leaf and 2 tbsp (30 ml) olive oil.  Mix.
Add saffron to 1 cup (250 ml) lukewarm water and leave to dilute 10 minutes.
In a saucepan heat 2 tbsp (30 ml) of olive oil on medium heat, add chili puree heat and stir.  Add saffron water, bring to a simmer and reduce
2-5 minutes on medium-low heat.
Thicken with beurre manie, whisk.  Simmer 2 more minutes and season with salt.

Plate and serve