Recently, I came across Sam Sifton's recipe in the NY Times Cooking Section for "the best fried Eggplant Sandwich" and read through it. I don't eat bread because I'm gluten free but I was intrigued by the flavors I could sense in the recipe and began to play with it mentally. And I began to revisualize the recipe as a vegetable roll up instead. This is my version:
Items you will need to assemble:
1 Large Eggplant sliced lengthwise very thin
Spread the slices out on parchment covered roasting pans with olive oil painted on and sea salt to taste at 320 and cook until caramelized.
2 Red Pepper roasted in the oven until the sides are blackened. Allow the pepper to cool and peel.
Very thin slices of roast beef, sufficient for the amount of sandwiches you want to create.
1 perfectly ripe avocado
1 thinly sliced red onion or chopped up scallions, both the green and the white parts.
Once you have everything prepared ahead of time, begin to assemble the roll ups.
Start the roll up by laying a large slice of eggplant on the bottom of a plate or platter. Spread a thin layer of avocado on it, then top with a thin slice of roast beef, then add one side of pepper. Add the onion slices or chopped scallions on top.
Begin to roll the sandwich from the narrow side of the eggplant. Continue until all your ingredients are assembled into sandwiches.
Either eat on the spot, or use a toothpick or kebab stake to hold the sandwich together.