Eggplant canelones (canelons de albergines)

Instructions

1. Place the eggplant in a large colander with a bowl underneath and sprinkle over the fine sea salt. Set aside for 6–8 minutes to draw out the eggplant’s bitter juices. Rinse off the salt and squeeze the slices dry with a clean tea towel, removing as much moisture as possible.
2. Meanwhile, place the potatoes in a large saucepan of salted water and bring to the boil. Cook for 25–30 minutes, until tender but not falling apart. Drain and push the potato through a ricer, mouli or fine sieve into a large bowl. While the potato is still warm, add half the butter, 1 tablespoon of the oil, the cream, cinnamon and thyme. Season with salt and pepper and mix well, beating with a wooden spoon. Set aside to cool, then refrigerate for 20 minutes.
3. Preheat the oven to 180°C (350°F) fan-forced. Line a baking tray with baking paper.
4. Heat a small drizzle of the remaining oil in a large heavy-based frying pan over medium–high heat. Working in batches, cook the eggplant slices, drizzling with oil each time, for 2–3 minutes on each side until golden brown. Drain on paper towel to absorb any excess oil. Once cool enough to handle, place the eggplant on a chopping board and spoon 1½ tablespoons of the mashed potato mixture in a thick horizontal line across each eggplant slice. Roll up from the round bottom end of the eggplant and set aside on the prepared tray, seam side down.
5. Melt the remaining butter and use it to baste the tops of the canelones. Sprinkle over the almonds and bake for 12–15 minutes, until warmed through and the almonds are golden brown.
6. Transfer the canelones to a large serving platter and drizzle with honey just before serving. Sprinkle over a very fine amount of cinnamon and season with salt and pepper. Finish with the purslane leaves and serve.