2 medium eggplant
salt and pepper
2 oz green olives, pitted and finely diced
2 oz raisins
3 Tbsp grated Parmesan cheese
1 Tbsp capers, drained
1 Tbsp fresh flat-leaf parsley, finely chopped
1-1/2 tsp Chermoula Blend
1/4 tsp Aleppo Chile (optional)
1 Tbsp, Single-Varietal Virgin Olive Oil
8 x (6 inch) prepared egg roll wrappers
1 egg white, beaten with 1 Tbsp water
Corn meal for dusting
Prepare the filling:
Preheat oven to 425°F. Slice the eggplant in 1/4 inch-thick slices. Whisk together 2 Tbsp olive oil with 1 tsp salt, 1/2 tsp black pepper and garlic in a small bowl. Brush each eggplant slice with oil mixture and arrange evenly across a lightly-oiled rimmed baking sheet. Bake eggplant for about 15 minutes before turning over slices. Continue baking until eggplant slices are all lightly browned, about 10 minutes more. Remove baking sheet from oven and allow to cool.
Combine parsley, Chermoula Blend, Aleppo chile (if using) and 1 Tbsp olive oil in a medium bowl, whisking ingredients together thoroughly. Add green olives, cheese and raisins to the spices. When the baked eggplant is cool enough to handle, coarsely dice them and add to Chermoula sauce. Toss together so that eggplant is evenly coated.
Prepare the pastries:
Preheat oven to 400°F and lightly dust a baking sheet with corn meal. Lay one egg roll wrapper on a work surface, and brush the edges of the wrapper with the egg wash. Spoon 3 Tbsp of the eggplant filling into the center of the wrapper. Fold one corner of the wrapper to meet the opposite corner, making a triangle shape, leaving a half-inch border along the wrapper’s edge. Use your fingers (or a fork) to press all along the wrapper’s edge to seal and place on baking sheet.
Working quickly, repeat with remaining wrappers. Bake for about 15 minutes, until pastries are golden brown. Transfer cooked pastries to a serving plate.
These are delicious to eat fresh out of the oven, or make them ahead and enjoy them later once they’ve cooled.