California Farm Aubergine Skin Salmon Rolls

Name: California Farm Aubergine Skin Salmon Rolls
Total time: 7200 s
Yield: 2 people, 4 dinners
Cuisine: American
Ingredients: 7 Sundried peels from 1 black beauty aubergine; 14 Fresh flesh peels from 1 black beauty aubergine; 1 Tbs olive oil; 1/2 pound, one cup, fresh salmon; 1/2 cup dry sushi rice, boiled to make one cup; 1 Tbs fresh garlic scapes; 1 Tbs slivered mild white onion; 1 fresh farm egg omelette, cut in strips; 1 Tsp black pepper; 1 Tsp dill weed; 2 cups cheese sauce: cup water, cup parmesan cheese, 3 Tbs milk powder, 1 Tbs flour,1 Tbs lemon zest, Tsp seasalt, Tsp potato starch; See also aubergine peel chutney

Hobby Horseman @HobbyHorseman

California, United States

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.

#GoldenApron

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Drying 1 day, cooking 1/2 hour

2 people, 4 dinners

7Sundried peels from 1 black beauty aubergine
14Fresh flesh peels from 1 black beauty aubergine
1 Tbsolive oil
1/2pound, one cup, fresh salmon
1/2 cupdry sushi rice, boiled to make one cup
1 Tbsfresh garlic scapes
1 Tbsslivered mild white onion
1fresh farm egg omelette, cut in strips
1 Tspblack pepper
1 Tspdill weed
2 cupscheese sauce: cup water, cup parmesan cheese, 3 Tbs milk powder, 1 Tbs flour,1 Tbs lemon zest, Tsp seasalt, Tsp potato starch
See also aubergine peel chutney
California Farm Eggplant Skin Pickles and Chutney
Equipment: cast iron sauce pan, cast iron skillet, 3” wide peeler, 1 1/2” narrow peeler
Cost: aubergines are farm free, salmon stuffing $5, cheese sauce, other $1, Dinner for $3

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Steps

Drying 1 day, cooking 1/2 hour

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.

Linked Recipes

California Farm Eggplant Skin Pickles and Chutney

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on September 04, 2024 07:06

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.