California Farm Aubergine Skin Salmon Rolls
We grow Black Beauty eggplants ( aubergines) and Ping Tung, a purple eggplant. Black Beauty is egg shaped and delicious as a meat substitute, and Ping Tung is cucumber shaped and tastes mild like fish.
We cut the skins in 5” long strips, oil them and dry them rolled up to save the skins for stuffing. The dried strips become more flavorful, like sundried tomatoes. Soaking dried skins in warm water makes them flexible again. They make great stuffed salmon rice rolls in parmesan cheese sauce.
California Farm Aubergine Skin Salmon Rolls
We grow Black Beauty eggplants ( aubergines) and Ping Tung, a purple eggplant. Black Beauty is egg shaped and delicious as a meat substitute, and Ping Tung is cucumber shaped and tastes mild like fish.
We cut the skins in 5” long strips, oil them and dry them rolled up to save the skins for stuffing. The dried strips become more flavorful, like sundried tomatoes. Soaking dried skins in warm water makes them flexible again. They make great stuffed salmon rice rolls in parmesan cheese sauce.
Cooking Instructions
- 1
Black Beauty Aubergine. Use big peeler to peel 2” wide strips from top to bottom, 5” long, makes 7 or 8 peels. Dry in sun, inside peels up, rub with olive oil, dry till leathery, one day will do. The sundried eggplant skins will have a stronger flavor than the eggplant flesh, like sundried romatoes. Save in paper bag.
- 2
Slice 14 layers of egg plant flesh to make more salmon rolls, 5“ long, 2” wide. Soak in salted water to remove bitterness. Dry and rub one side with olive oil.
- 3
Sprinkle strip with Tsp boiled sushi rice, dill weed op top, pepper on top. Add parsley, onion slivers and scapes.
- 4
Add slivered salmon, roll tight, secure with toothpick. Pack rolls tight in glass baking dish.
- 5
Sprinkle cup of parmesan cheese over the rolls. In sauce pan, bring 2 cups of water to boil with 3 Tbs milk powder, Tsp potato starch, Tbs flour, Tsp salt, stir, boil till thick, pour over rolls in baking dish. Bake 20 minutes at 400F degrees. Remove toothpicks. Flip over and serve cheese crust down.
- 6
Ping Tung Aubergine. More delicate flavor than black beauty aubergine. Use a 1 1/2” peeler, peel thin, 1 1/2” wide strips top to bottom. Dry outer peels in sun, inside up, rub with olive oil, dry till leathery. Roll up and save in paper bags.
- 7
Soak dried Ping Tung aubergine skins till pliable. Cut in 5” long strips. Layer with cooked sushi rice, slivered white fish or salmon, slivered omelette, slivered green onion. Close with toothpick. They should be the size of the small eggrolls shown here. You can fit 21 rolls in a glass baking dish. Cover with cheese sauce, bake 20 minutes at 400F degrees. Delicious as a cold snack.
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