Eggplant Roll Gratin with Flaky Fish
[Convenience Food Commercialization] Eggplant Rolls with Fish Fillet Gratin
This is an exquisite Eggplant Roll Gratin featuring tender fish fillet rolled inside thinly sliced seasonal eggplants, generously topped with tomato sauce and cheese, then baked to perfection in the oven. It pairs wonderfully with wine, and is also delightful served atop bread or for dipping. It’s a versatile dish perfect for snacks, appetizers, or brunch at home. Feel free to incorporate or substitute with zucchini or salmon slices for a different twist.
Ingredients- 7 pieces of Pollack fillet (thawed)
- 1 eggplant
- 5 Tbsp Tomato sauce
- 2 Tbsp Sweet corn
- 4 Black olives (sliced)
- Plenty of Mozzarella cheese
Cooking Instructions
Step 1
– Prepare Ingredients: Thaw the frozen pollack fillets at room temperature. Sliced black olives are also convenient if available.
Step 2
– Slice the Eggplant: Remove the ends of the eggplant. Using a vegetable peeler, slice the eggplant lengthwise into thin strips, about 0.3 cm thick. Thinner slices are easier to roll.
Step 3
– Salt the Eggplant: Sprinkle 3 pinches of salt evenly over the eggplant slices and let them sit for about 10 minutes. This step helps to draw out excess moisture and reduce any bitterness.
Step 4
– Pat Dry the Fish: Gently pat the thawed pollack fillets dry with paper towels, removing any excess moisture. This ensures the rolls hold their shape well.
Step 5
– Season the Fish: Lightly sprinkle black pepper over the dried pollack fillets.
Step 6
– Final Moisture Removal: After salting, gently press the eggplant slices with paper towels to absorb the released moisture. You’ll notice water coming out from the eggplant.
Step 7
– Roll the Ingredients: Lay 2 to 3 slightly overlapping eggplant slices on your work surface. Place a seasoned pollack fillet on top and roll it up tightly, similar to making a sushi roll.
Step 8
– Cut the Rolls: To make them easier to fit into the baking dish and for a more appealing presentation, cut each roll in half. This will reveal the beautiful cross-section.
Step 9
– View the Cross-Section: Admire the neatly rolled cross-section of the eggplant and fish.
Step 10
– Assemble in Baking Dish: Spread a thin layer of tomato sauce on the bottom of an oven-safe dish. Arrange the halved eggplant rolls cut-side up. (Optional Tip: For a firmer texture, you can lightly bake the rolls before adding the toppings and cheese. Choose the method you prefer!)
Step 11
– Add Toppings: Evenly sprinkle the sweet corn over the rolls, followed by the sliced black olives.
Step 12
– Generously Add Cheese: Cover the rolls generously with mozzarella cheese, ensuring most of the ingredients are hidden. (Tip: If you have dried parsley, sprinkle some over the cheese for extra color and flavor.)
Step 13
– Bake in Oven: Bake in a preheated oven at 180°C (350°F) for at least 25 minutes, or until the fish is cooked through and the cheese is melted and golden brown. (Oven temperatures can vary, so adjust baking time and temperature as needed.)
Step 14
– Enjoy!: Once the fish is cooked and the gratin is beautifully browned, your delicious Eggplant Roll Gratin with Flaky Fish is ready to be enjoyed. Serve hot!
