Grilled Eggplant Rolls with Basil Cream

Ingredients

• 2 large eggplants
• Salt
• 600 g waxy potatoes
• vegetable oil (for frying)
• 150 g light cream
• 0.5 bunch Basil
• 1 Garlic clove
• coarse herb salt
• Pepper
• basil (for garnish)

Instructions

1. 1.

   Wash, trim and slice the eggplants lengthwise into 0.5 cm thick slices.

2. 2.

   Season with salt and let sit for about 20 minutes. Peel, wash, cube the potatoes and boil in salted water for approximately 25 minutes. Drain, press through a potato masher and mix with light cream. Wash basil, shake dry, pluck leaves and combine with peeled garlic and sea salt in a blender; blend, add to the potato mixture, stir and season. Spoon strips of the potato‑cream onto one side of each eggplant slice, roll them up, arrange on plates, lightly pepper and garnish with fresh basil.